Harissa vegetables with quinoa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp rapeseed oil
- 2 red onions(160g), chopped
- 1 green pepperdeseeded and cubed
- 1 small sweet potato(200g), peeled and cut into chunks
- 2 large celery sticks(125g), cut into chunky slices
- 10g gingerfinely chopped
- 300ml vegetable stockmade with 2 tsp vegan bouillon powder
- 1 tbsp harissa paste
- 2 tbsp tomato purée
- 2 dried apricotsquartered
- 10g corianderor parsley, chopped, plus a few extra leaves to serve
- 250g pack cooked red and white quinoa
- 4 tbsp coconut yogurt
Nutrition: Per serving
- kcal523
- fat15g
- saturates5g
- carbs77g
- sugars22g
- fibre15ghigh
- protein12g
- salt1.6g
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.
