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Ingredients
Method
- 1 tbsp oil
- 160g chopped red onions
- 1 cubed green pepper
- 200g sweet potato chunks, peeled
- 2 chopped celery stalks
- 10g finely chopped ginger
- 300ml veg stock
- 1 tbsp harissa paste
- 2 tbsp tomato puree
- 2 dried apricots, chopped
- 10g chopped coriander
- 250g cooked quinoa
- 4 tbsp yoghurt
- Heat the oil in a large pan and cook the vegetables and ginger for about 10 mins, or until softened and golden. Stir in the stock, tomato puree and harissa, then add the chopped apricots and some seasoning. Bring to a simmer, then cover the pan and cook for 15 mins.
- Heat the quinoa and serve in heaps on two plates. Stir the coriander into the vegetable mixture, then serve with a dollop of yoghurt and some more chopped herbs on top.
25 mins
2 serving
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