Harissa vegetables with quinoa
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Harissa vegetables with quinoa

By Sara Buenfeld

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
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 523
  • fat 15g
  • saturates 5g
  • carbs 77g
  • sugars 0g
  • fibre 15g
  • protein 12g
  • salt 1.6g

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

  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.

  2. Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.

  3. Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.

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