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







Written by zuuchini

Made in Canada. Chinese. Accountant. Gamer. Makeup lover. Love her family.
Website: http://www.zuuchini.com

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