Harissa vegetables with quinoa

• rapeseed oil↗1 tbsp tbsp
• red onions↗2

  (160g), chopped

• green pepper↗1

  deseeded and cubed

• sweet potato↗1 small

  (200g), peeled and cut into chunks

• celery sticks↗2 large

  (125g), cut into chunky slices

• ginger↗10g g

  finely chopped

• vegetable stock↗300ml ml

  made with 2 tsp vegan bouillon powder

• harissa paste↗1 tbsp tbsp
• tomato purée↗2 tbsp tbsp
• dried apricots↗2

  quartered

• coriander10g g

  or parsley, chopped, plus a few extra leaves to serve

• cooked red and white quinoa↗250g pack

  250g pack

• coconut yogurt↗4 tbsp tbsp

Step-by-step instructions

1. 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. 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. 3

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