Harissa vegetables with quinoa

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

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