2 tbsp. coconut oil
1 small onion (finely chopped)
1 garlic clove (crushed)
½ tsp ground cumin
½ tsp turmeric
2 cups vegetable stock
1 ½ cups organic quinoa (white/mixed)
1 large sweet potato (cut into 1-2cm cubes)
- Over a medium heat, gently cook the onion in 1 of the coconut oil until it’s translucent. Add the garlic and cook for a minute. Next add to this the cumin and turmeric, cooking a further minute before adding the quinoa and vegetable stock. Bring to the boil and simmer for 15 minutes.
- Heat the other tablespoon of coconut oil over a medium heat in a frypan and add the sweet potato. Turn it frequently until it’s lightly browned and cooked through.
- Lastly, place a few heaped spoonfuls of the quinoa onto individual plates, with a sprinkling of crispy sweet potato cubes on top. Garnish with fresh coriander and a light sprinkle of Himalayan salt.
Enjoy ☺ Shaz