Harissa Roast Vegetables with Quinoa

Veg, Quinoa and moroccan flavours – what more could we ask for! It’s like closing your eyes and tasting the country. mmmmm And what’s more, it’s ready in just four moves.

Serves 4

Oven 200c



  • 3tbsp olive oil
  • 3tbsp harissa paste
  • 1 aubergine, sliced in wedges
  • 3 parsnips, sliced in wedges
  • 2 carrots, sliced in wedges
  • 2 red peppers, cut in chunks
  • 2 courgettes, sliced
  • 2 500g packs of quinoa
  • 300g natural yogurt
  • 2tbsp mint, chopped
  • 2tbsp chives, chopped
  • 1 lemon zested
  • Green salad to serve


  1. Mix the yogurt, mint, chives and lemon zest in a bowl and set aside.
  2. Mix the harissa and oil in a bowl.
  3. Place all the sliced veg over two baking sheets, season and toss in the harissa oil.
  4. Roast for 40minutes.
  5. Heat the quinoa according to pack instructions and spread on the base of the plates, topping with the vegetables and yogurt dressing dolloped on top.

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