Harissa Spiked Vegetables with Quinoa, Feta & Almonds

Harrisa is a hot smoky red pepper paste used in North African cooking to flavour meat and stews. Here I’m using it as a marinade diluted with lemon juice to give a wonderfully smoky heat to roast vegetables. This is a low fat supper which keeps well for lunch the next day also. However this a great marinade on meat and poultry as it really tenderises the meat , keeping it moist and succulent.

Serves 2

Ingredients

·         2 small sweet potatoes, diced

·         100g quinoa

·         1 red pepper, cut into chunks

·         1 yellow pepper, cut into chunks

·         2 red onions, peeled and quartered

·         8 mushrooms, halved

·         4 tomatoes, deseeded and quartered

·         1 lemon juice

·         2 tsp of harrisa paste

·         3 tbsp chopped fresh coriander

·         60g of low fat feta cheese, cubed

·         2 tbsp of toasted flaked almonds

Method

1.       Preheat oven to 200 degrees

2.       In a jug, mix the lemon juice and harrisa paste

3.       Add the chopped vegetables to an oven dish, spreading them out in one even layer

4.       Pour over the marinade and mix to ensure each and every piece of vegetable is cooked

5.       Roast for 30 minutes, turning halfway.

6.       Meanwhile, cook 100g of quinoa according to packet, drain and allow to steam dry.

7.       Add the quinoa, feta, almonds and coriander to the roasting dish to combine all the flavours and serve.