This striking green salad is packed with flavor and a sure-fire way to tempt any veg-shy friends or family members to eat a wider range of greens.
Harissa is traditionally red in color and used as a condiment for meat dishes, roasted vegetables, and soups. I stumbled upon a green version that perfectly pairs with this quinoa salad. It’s definitely a salad that will impress your guests, not just for its beautiful appearance but also from the mix of intense flavors.
- This salad is great as a side or a main, you can even add a few boiled eggs if you wish.
- You can swap in any green vegetables you have in the fridge.
- Add nuts or seeds for some additional crunch.
- Any remaining Harissa dressing can be frozen and used later.
- 1 cup quinoa
- 1 cup blanched peas
- 4 spring onions, chopped
- 2 avocados, peeled and cut into chunks
- 1 bunch of baby spinach
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 2 green chilies, seeded and sliced
- 2 tbsp spring onions, chopped
- 1 garlic clove, minced
- ¼ cup flat leaf parsley
- ¼ cup coriander leaves and stems
- 2 tbsp lemon juice
- ½ cup olive oil
- Pinch of salt and pepper
Let’s get started:
- Start by cooking the quinoa with two cups of boiling water on the stove, this should take about 12-15 minutes.
- Blanch the peas in boiling water for 1 minute. Rinse with cold water and set aside.
- Chop the spring onions.
- Cut avocados into chunks.
- Wash and dry baby spinach.
- Lightly toast the cumin and coriander seeds in a small pan over medium heat, stirring often until fragrant, about 2 – 3 minutes.
- Pour the cooled whole spices into a clean and dry mortar and pestle. Hold the pestle properly, apply pressure, and twist the pestle back and forth into the toasted spices. Continue grinding till the desired consistency is achieved.
- Add the ground spices to a food processor together with the chilies, spring onions, garlic, parsley, coriander, and lemon juice. Blend until well combined.
- Add the olive oil and blend until you have a smooth paste. Season with salt and pepper.
- Cover and chill while you prepare the salad ingredients.
- Stir 4 tbsp of the Harissa dressing through the quinoa.
- Gently toss the peas, spring onions, avocado, and spinach leaves through the quinoa, reserving a little of each ingredient to garnish the top of the salad.
- Arrange the green pile on a beautiful platter.
- Tip – you could thin the remaining Harissa down with ¼ cup more olive oil and drizzle a little over the top of the salad.
Tried this recipe? Please share your experience, variations or results in the comments below!