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
Prep:15 mins
Serves 2
1 tbsp rapeseed oil2 red onions (160g), chopped1 green pepper, deseeded and cubed1 small sweet potato (200g), peeled and cut into chunks2 large celery sticks (125g), cut into chunky slices10g ginger, finely chopped300ml vegetable stock made with 2 tsp vegan bouillon powder1 tbsp harissa paste2 tbsp tomato purée2 dried apricots, quartered10g coriander or parsley, chopped, plus a few extra leaves to serve250g pack cooked red and white quinoa4 tbsp coconut yogurt
STEP 1Heat the oil in a non-stick pan and fry the vegetables and ginger for 10 mins, stirring frequently, until softened and starting to colour.STEP 2Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.STEP 3Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.
