I know you are dying to know. I have been playing around with Harissa and Quinoa lately. I will post the ingredients so that you can make them if you want to. On another note, I only followed one recipe for the Creamy Harissa Dressing, so hopefully, you aren’t asking for exact directions.
The finished product is a Blackened Catfish Fillet, with roasted brussels sprout, over a vegetable medley of quinoa.
Here are all of the ingredients.
The Quinoa:
Garlic, Zucchini, Carrots, Raisins, Sunflower Seeds, and Shallots.
Seasoning List: All Spice, Onion Powder, Cinnamon, Salt, Pepper, Ginger, and Smoked Paprika
The Catfish:
L&B Fish Northern Lights seasoning coated the catfish, which was then pan-fried.
The Brussel Sprouts:
I roasted these in balsamic vinegar
The Creamy Harissa Dressing: Thank you MyQuietKitchen.Com!!!
- ¼ cup tahini
- 1 tablespoon maple syrup
- ¼ cup lemon juice
- 1 large clove of garlic, minced
- 3 to 4 teaspoons of dried harissa seasoning blend
- 2 to 3 tablespoons water, as desired, for consistency (I used 1)
- 1 teaspoon fine sea salt
Adventures of a Lonely, Bookish, Black Girl 
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