Once upon a time, I spent a week in Iceland.
I’m sure you’ve seen a picture or two of Iceland – they’re all over the internet. Stunning waterfalls, incredible fjords, majestic mountains, black beaches, and breathtaking views of the arctic ocean are impressively abundant. It’s the type of scenery that mostly leaves you speechless. I ran out of creative exclamatory remarks approximately four minutes after landing in Reykajvik, and quickly resorted to simply shouting ‘oh wow!’ and ‘I can’t believe this is real!’ at the sight of every new landscape.
Also, the horses. Let’s talk about the horses.
I’ll preface this by first confessing I’m not really a ‘horse person.’ I have nothing against horses, but I didn’t grow up riding horses or owning horses. My ‘My Little Pony’ collection was really small as a child, and I never owned (or wanted to own) a pair of riding boots. Honestly, I’ve only been horseback riding once which resulted in me spending a lot of time with a poorly trained horse named Tootsie who wanted to spend the majority of her time snacking on weeds in the woods and little time listening to me. Let’s just say it wasn’t the best experience.
Iceland changed me. There are horses all over Iceland… and I mean ALL OVER Iceland. We spent quite a few hours of our trip standing in open fields petting the small, friendly, and stunning Icelandic horses.
I’ve never been a ‘horse person’ nor have I been a blogger who likes to tie together the blog post and the recipe I post.
Harissa. Iceland. Quinoa. Horses. Broccoli. Horses.
1/2lb firm tofu, drained and pressed
3 cloves garlic, minced
2T harissa paste
7T olive oil, divided
1/4C apple cider vinegar, divided
1 head broccoli, cut into florets
1 1/2C quinoa, rinsed
1/2 red onion, cut into 1/2″ slices
Preheat oven to 425.
Cut tofu into 1″ pieces
In a bowl, whisk garlic, harissa, 1/4C + 2T olive oil, and 3T vinegar. Season with salt and pepper.
Toss broccoli, onion, and tofu into the harissa mixture.
Transfer broccoli, onion, and tofu onto a baking sheet.
Roast at 425, tossing occasionally for 30-40 minutes until browned and cooked through.
While broccoli, onion, and tofu are roasting, cook quinoa in a pot of boiling water for 10-12 minutes. Drain once cooked. Toss in 1T vinegar, 1T oil, and salt/pepper.
Divide quinoa into bowls. Top with broccoli mixture. Garnish with avocado.