Harissa Quinoa With Shrimp and Chickpeas Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated August 29, 2018
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Quinoa, chickpeas and shrimp flavored with harissa, with crunchy cucumbers and cilantro. Light, easy, and, most importantly, delicious. . Yasmin Fahr

Pair this light dinner with a simple green salad for a well-rounded and filling meal.

Recipe Details

Harissa Quinoa With Shrimp and Chickpeas Recipe

Active 20 mins
Total 20 mins
Serves 3 to 4 servings

Ingredients

  • 1 pound large shrimp, peeled and deveined

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 shallot, thinly sliced (about 1/2 cup)

  • 1 teaspoon ground cumin

  • 3/4 tablespoon harissa

  • 1 cup pre-rinsed or washed quinoa

  • 2 cups homemade vegetable stock or store-bought low-sodium vegetable broth

  • 1 cucumber, roughly diced (about 1 1/2 cups)

  • 1 (15-oz) can chickpeas, drained and rinsed

  • 1 tablespoon fresh juice from 1 lemon

  • 1/2 cup chopped fresh cilantro leaves

Directions

  1. Generously season shrimp with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp and cook until pink on one side, about 2 minutes, then flip and cook until just barely undercooked, 1 minute more. Remove and set aside, loosely covering to keep warm.

  2. Heat the remaining oil in the same skillet over medium-high heat until shimmering. Add the shallot, a pinch of salt and the cumin, and cook, stirring, until softened, about 1 minute. Mix in the harissa using a wooden spoon, then add the quinoa and toast lightly until fragrant, about 1 minute.

  3. Add the broth, generously season with salt, and adjust the heat to maintain an active boil for 9 minutes. Lower the heat to medium-low and stir in the cucumber, chickpeas and shrimp to warm them through and finish cooking, about 2 minutes more. Finish with lemon juice and fresh cilantro and serve.

This Recipe Appears In

Nutrition Facts (per serving)
340Calories
11gFat
36gCarbs
24gProtein
×
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories340
% Daily Value*
Total Fat 11g15%
Saturated Fat 2g8%
Cholesterol 143mg48%
Sodium 1115mg48%
Total Carbohydrate 36g13%
Dietary Fiber 8g28%
Total Sugars 7g
Protein 24g
Vitamin C 8mg40%
Calcium 131mg10%
Iron 4mg21%
Potassium 636mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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