Combine protein-rich quinoa with root veg to enjoy all five of your 5-a-day. The added fermented coconut yogurt will have gut bacteria benefits, too
Ingredients
- 1 tbsp rapeseed oil
- 2 red onions (160g), chopped
- 1 green pepper, deseeded and cubed
- 1 small sweet potato (200g), peeled and cut into chunks
- 2 large celery sticks (125g), cut into chunky slices
- 10g ginger, finely chopped
- 300ml vegetable stock made with 2 tsp vegan bouillon powder
- 1 tbsp harissa paste
- 2 tbsp tomato purée
- 2 dried apricots, quartered
- 10g coriander or parsley, chopped, plus a few extra leaves to serve
- 250g pack cooked red and white quinoa
- 4 tbsp coconut yogurt
Method
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Heat the oil in a non-stick pan and fry the vegetables and ginger for 10 mins, stirring frequently, until softened and starting to colour.
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Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.
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Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.