Name: Recipe for Tunisian Vegetarian Medley with Rustic Quinoa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 (3/4 cup) servings
Cuisine: Appetizers and Sides
Ingredients: 1 1/2 pimiento, drained; 1 fresh garlic, chopped; 1 1/2 olive oil; 1 caraway seeds, toasted; 1/2 ground cayenne; 1/2 ground coriander; 1/4 ground cumin; 1 1/2 quinoa, uncooked; 3 water; 1 olive oil; 1 yellow squash, chopped; 1 zucchini squash, chopped; 1 1/2 eggplant, chopped; 1 whole red bell pepper, chopped; 1 plum tomatoes, chopped; 1/4 ground black pepper; 1/4 ground cumin; 1/4 coriander; 1/2 granulated garlic; 1/4 kosher salt; 1 fresh parsley; Water as needed for sautéing

Mound of vegetables and quinoa on white surface with tomato garnish.

Appetizers and Sides A Taste of North Africa

Those unfamiliar with harissa will be delighted by this North African condiment. There are as many different recipes for this ubiquitous Tunisian seasoning. Cumin, coriander, garlic and spicy peppers are required ingredients. Some like it smoky (add paprika), some sweet (roasted red pepper), and some double up on the cayenne for a palate-awakening hit of spice.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 10 (3/4 cup) servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Recipe Ingredients

1 1/2 cups pimiento, drained
1 tablespoon fresh garlic, chopped
1 1/2 tablespoons olive oil
1 teaspoon caraway seeds, toasted
1/2 teaspoon ground cayenne
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 1/2 cups quinoa, uncooked
3 cups water
1 tablespoon olive oil
1 cup yellow squash, chopped
1 cup zucchini squash, chopped
1 1/2 cups eggplant, chopped
1 whole red bell pepper, chopped
1 plum tomatoes, chopped
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/2 teaspoon granulated garlic
1/4 teaspoon kosher salt
1 tablespoon fresh parsley
Water as needed for sautéing

Harissa (Yield: 3 (2/3 cup) servings):

Puree pimientos, 1 tablespoon fresh garlic, 1 1/2 tablespoons olive oil, caraway seeds, cayenne pepper, 1/2 teaspoon coriander, and 1/4 teaspoon cumin.

Tunisian Vegetable Medley with Rustic Quinoa:

In a small pot, bring the water to a boil. Add quinoa, bring it back to a boil, cover and reduce heat to a low simmer. Cook until water is evaporated. Remove from heat and fluff. Set aside.
While quinoa is cooking, heat olive oil in a skillet and sauté peppers followed by the eggplant then yellow and zucchini squash. Add small amounts of water to prevent the vegetables from burning.
Add spices and desired amount of the harissa. Keep sautéing to extract the aroma of the vegetables.
Fold in the tomatoes and add the necessary amount of water to prevent them from sticking. Fold in the cooked quinoa, mix well, and serve.