Quinoa pasta paired with Moroccan Harissa inspired dish

Quinoa pasta paired with Moroccan Harissa inspired dish

I was about to make a Moroccan inspired dish, mainly consist of vegetables (taken from Bowl of Goodness recipe book) and I needed some sort of carbs to pair with it. I was thinking of black rice with extra texture and also gives off a nice color contrast with the redness of the dish. But what a good timing – I received a package from GoGo Quinoa to try out their new Super Grains Fusili pasta. I was missing some protein dense food and hoping this pasta can complete it, about 8g of protein per cup.

GoGo Quinoa Super Grains Fusili is a blend of organic sorghum flour, organic red quinoa flour, organic white quinoa flour, organic amaranth flour and organic chia flour. That is a bunch of good nutritious goodness compared the normal pasta. Once cooked per instructions, the pasta was al dente and tasted like whole wheat pasta, but a few notches better.


(serves 6-8)


olive oil, as needed to lightly coat cauliflower and tray
1 can of 140ml harissa sauce
2 cauliflowers, separate the florets
2 large red onions, cut in wedgdes
4 carrots, shaved into thin bands
4 avacados, cut in cubes
handful of almond chopped in bits
1 package of GoGo Quinoa fusili pasta

Lemon tahini dressing

  • juice of 2 lemons
  • 2 garlic gloves
  • 2 teaspoons of salt
  • 1 cup of sesame seed
  • 4 tablespoons of maple syrup
  • 2 tablespoons of extra-virgin olive oil


  • Preheat the oven to 400 F
  • Arrange the cauliflowers and red onions on baking tray
  • Coat olive oil and harissa sauce on the cauliflower
  • Sprinkle with a bit of salt on the  cauliflower and red onions
  • Roast them for 40 minutes, after 20 minutes of roasting, toss them
  • Cook GoGo Quinoa pasta according to the package instructions
  • Blend the dressing ingredients into a smooth almost liquid runny sauce. Water can be added to achieve the consistency ( I added quite a bit). The dressing can be stored for a good month in the fridge.
  • Once the cauliflowers and onions are out of the oven, mix them with carrot, avacado and almond and topped with the tahini dressing