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Moroccan Quinoa Bowls with Harissa-Honey Carrots and Chermoula Sauce

Phoebe Lapine
  • 30 minutes
  • Serves 4

INGREDIENTS

1

Avocado

1 lb

Carrots, assorted

2 cloves

Garlic

2

Garlic cloves

1/2 tsp

Ginger, ground

1/4 cup

Golden raisins

2 cups

Mint, leaves

1

head Radicchio

1 2/3 tbsp

Harissa

2 tsp

Honey

1/4 cup

Lemon juice, freshly squeezed

2 tbsp

Lemon juice

1 cup

Quinoa

1

Cinnamon stick

1 tsp

Sea salt

3 tbsp

Olive oil

1/3 cup

Olive oil, extra virgin

1/2 tsp

Cumin, ground

1/3 cup

Pistachios