Sometimes I wished in another world.
I wished I lived in a world and culture devoid of social media, the stresses of modern life – a simplistic loving community, focused on family, relationships, and the healing, nourishing power of food.
Harissa (Arabic: هريسة harīsa, from Maghrebi Arabic) is a Tunisian & Libyan hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti (بقلوطي) peppers or serrano peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and oliveoil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made.
Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.
Feta is a brined curd white cheese made in Greece from sheep milk or from a mixture of sheep and goat milk. It is a crumbly aged cheese, commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses.
I need a world devoid of the devastation and polarity of politics, disease, and untimely, unnecessary loss.
My heart goes out to those who struggle with this concept even more than I do – on a personal and experiential level. We’ve lost too many young loved ones lately – too many.
Let’s go back to the basics – the fundamentals – and the nourishing qualities of life: Harissa Spiced Quinoa Salad.
Hug your family and friends today. Give thanks. And, nourish yourself in any and every way.
Harissa Spiced Quinoa Salad
2 Tbs. butter or olive oil
1 lb. chicken tenders (optional)
sea salt and pepper
1/2 each yellow, red, and green bell pepper, chopped
2 cups white quinoa
1 cup mild harissa sauce
1/2 cup pine nuts
2 cups baby spinach
10 oz. fresh feta, chopped into chunks
fresh parsley
In a large stockpot, heat the butter or oil over high heat.
Add the chicken tenders and sear on all sides.
Add the chopped peppers and salt and pepper.
Cover and cook until the veggies are soft and the chicken is cooked through.
Set aside, chopping the chicken in to bite-sized pieces, and reserving any excess butter or oil.
Add the quinoa and sauté in remaining oil until coated on all sides.
Add 3 cups of water and bring to a boil.
Once boiling, reduce to a simmer and cook for about 15 minutes, until tender.
Stir in the harissa and cook down until mostly absorbed.
Stir in the reserved chicken and veggies, as well as the pine nuts and spinach.
Cool for several minutes and then stir in the feta chunks.
Top with fresh parsley and additional pepper, if desired.
