Harissa Shrimp & Quinoa with Pomegranate
Ingredients
- 1 cupquinoa
- 2 cupsvegetable broth
- 1 poundlarge shrimp (peeled and deveined)
- 2 tablespoonsharissa paste
- 3 tablespoonsolive oil
- 4 clovesgarlic
- 1 mediumyellow onion
- 1 largered bell pepper
- ½ wholepomegranate
- 1 wholelime
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ cupcilantro
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 1 medium yellow onion.
- 03
Dice 1 large red bell pepper.
- 04
Remove seeds from 1/2 pomegranate into a small bowl.
Method
- 01
Bring vegetable broth to a boil in a medium pot. Add quinoa, stir, and reduce heat to low. Cover and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit 5 minutes, then fluff with a fork.
- 02
While quinoa cooks, pat shrimp dry with paper towels. In a small bowl, whisk together harissa paste, 2 tablespoons olive oil, and 1/2 teaspoon salt. Toss shrimp in the harissa mixture and let sit 5 minutes.
- 03
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 2 minutes per side until pink and cooked through. Transfer to a plate.
- 04
In the same skillet, add the diced onion and cook 2 minutes until starting to soften. Add diced bell pepper and cook 3 minutes more until just tender. Add minced garlic and cook 1 minute until fragrant.
- 05
Return shrimp to the skillet. Squeeze in juice from 1 lime. Gently toss everything together and warm for 1 minute.
- 06
Divide quinoa among bowls. Top with the harissa shrimp and pepper mixture. Scatter pomegranate seeds and fresh cilantro over top. Finish with a pinch of black pepper.
Spice Tips
Harissa brings bold heat, but you can control the fire. Use just 1 tablespoon for mild warmth, or bump it to 3 tablespoons if you love serious spice. A pinch of smoked paprika adds extra depth without extra heat. For a cooling finish, drizzle with plain yogurt or tahini thinned with water.
Pomegranate seeds can be swapped for diced cucumber or avocado if you prefer. Harissa is widely available in the international aisle or spice section—look for a North African brand like Mina or Bel Pesto. The recipe doubles easily for 4 servings.