Harissa vegetables with quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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
- STEP 1
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.
- STEP 2
Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.
- STEP 3
Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.
