Slightly Spiced Sweet Potato and Chickpea Quinoa

 17th January 2017

Remaining on the health kick this week also and exploring my new cookbook. I'm working my way through the "15 minute meals" which do take closer to 30 minutes...so who knows how long the 30 minutes - 1 hour will take when we get there!

To start, I fried some jumbo spring onions in some coconut oil. Small cubes of sweet potato and carrot was added to the pan and fried for 5 minutes, then went in the chickpeas and turmeric which was all fried for a little while longer.

Meanwhile the quinoa was added to a pan of boiling water with a stock cube and left to simmer until all the liquid was gone. Today I figured out that a 1:2 ratio of quinoa to water makes the best quinoa.

The creamed coconut was dissolved in a jug of boiling water, which was then stirred in with the veg and left to simmer.

Finally, the spring greens were added to the pan and cooked for a few minutes until soft. This was served out on top of the quinoa. It was a deliciously mild coconuty dinner that fed me for a few days. I might be back on board with quinoa!

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Later in the week I used up the remaining sweet potatoes by baking them and having them with soft cheese and veg. I'm enjoying being healthy again!