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Tag: parsley

Harissa Quinoa with Zucchini and Mushrooms

I was in the mood to add a little kick to my quinoa bowl tonight and I choose the Moroccan sauce harissa to help me out. I love the spiciness level of the “Spicy” Mina brand that I buy because it has the perfect amount of heat, but there is still a depth of flavor to it. You aren’t simply setting your mouth on fire for the kick of it. I like to make a batch of a couple of different grains throughout the week and then I portion them into single servings so I can mix and match flavors everyday. Grain bowls can get boring and I like to have some variation, but I don’t always have the desire to make a sauce or dressing. Recently, some of the pepper sauces from other countries have been really amazing at keeping things fresh. I get really excited when I find a new product to try.
Of course, I don’t typically just eat the grains and the sauce. Tonight’s starring vegetables were zucchini and mushrooms, plus I had a little parsley left over, so I threw that in. The mushrooms went in raw, but the zucchini was sauteed during meal prep and reheated with everything else in a small pan. Is it technically a one pot meal if everything is already prepped? Who cares… Bowl meals reign supreme around my life. May I never tire of them.

Harissa Chicken Wrap with Goat Cheese and Parsley, Pickled Cabbage and Garden Cucumber


Is there such a thing as leftover chicken, really? Today, I added a tablespoon of spicy harissa to some shredded chicken before layering on top of a smear of goat cheese and some fresh parsley. Two sides of pink pickled veggies added a little more brightness to the plate. The wrap is a sprouted grain tortilla made by a company called Food For Life. You can find their products in the freezer section. Annoyingly, they don’t use a parchment separator between tortillas, so I always end up thawing the package, adding my own, and refreezing them. This way I can get one out at a time without breaking them. Heat them slightly in a skillet to fold.