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Moroccan Spiced Quinoa with Roast Sweet Potatoes
This cosy quinoa dinner is full of Moroccan spice thanks to a spoonful of ras al hanut, the 'top of the shop' spice mix that puts a splash of North African sunshine in tagines, soups and stews. We've topped the quinoa with roasted sweet potatoes, fresh coriander leaves and crispy fried garlic and chilli for extra spice.
Ingredients
- 500g sweet potatoes
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 2 red onions
- 2 garlic cloves
- A thumb of turmeric
- A handful of coriander
- 1 tbsp ras al hanut
- 150g quinoa
- 330ml cherry tomato passata
- 200ml boiling water
- 1 chilli
- 50g baby leaf spinach
Method
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and chop them into bite-sized pieces. Scatter the sweet potatoes into a roasting tin and toss with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven to roast for 30 mins, turning halfway, till tender and a little charred.
2. While the sweet potatoes roast, peel and thinly slice the red onions. Peel 1 garlic clove and finely grate it. Peel the turmeric and finely grate it (see our tip on handling this golden spice). Separate the coriander stalks and leaves. Finely chop the stalks. Tip the quinoa into a sieve and rinse under cold water for 1-2 mins (this removes the bitter coating).
3. Pour 1 tbsp oil into a pan and warm to a medium heat. Slide in the sliced onions and fry for 5 mins, till softened. Stir in the garlic, coriander stalks and turmeric. Sprinkle in 1 tbsp ras al hanut and a pinch of salt and pepper. Fry, stirring, for a further 1 min.
4. Pour the passata into the pan along with 200ml boiling water. Bring to the boil. Tip in the quinoa and stir well. Reduce to a simmer, pop a lid on the pan and gently cook for 15-20 mins, stirring occasionally to stop it catching on the bottom of the pan.
5. While the quinoa cooks, finely slice the chilli and the remaining garlic clove. Pour 1 tbsp oil into a frying pan and warm to a medium-high heat. Slide in the garlic and chilli, and cook for 2-3 mins, stirring, till golden and crisp. Transfer to a plate lined with kitchen paper to drain
6. When the quinoa is cooked, stir through the spinach leaves, till slightly wilted. Taste and add a little more salt and pepper if you think it needs it.
7. Spoon the quinoa onto warm plates, and top with piles of roast sweet potato. Finish with the coriander leaves, crispy garlic and chilli.
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