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Harissa vegetables with quinoa | Daily Dine

Harissa vegetables with quinoa

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

dinnerlunchquinoa

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2

Nutritional Information

Calories:523 kcal

Carbohydrate:77 g

Fat:15 g

Dietary Fiber:15 g

Protein:12 g

Saturated Fat:5 g

Sodium:1.6 mg

Sugar:22 g

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

Instructions

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.