1 baby sweet potato, pealed and chopped into chips
1 tsp olive oil
pinch of cinnamon
pinch of salt
1 small onion
2 tbs olive oil
1 clove of garlic
⅛ tsp cinnamon
⅛ tsp allspice
¼ cup white quinoa
1 tsp veggie stock powder in 1 cup boiling water
1 tbs raisins, unsweetened
1 large handful of baby spinach
1 ½ tbs flaked almonds, toasted
Start by preheating oven to 180°C.
Rub sweet potato chips with olive oil, cinnamon and salt.
Transfer to lined tray and start roasting, making sure to turn them a few times throughout cooking.
To begin spiced quinoa fry of onion and garlic in oil.
Once the onion is slightly caramelized add cinnamon and all allspice and allow to cook for another 30 secs.
Add quinoa, veggie stock and raisins and bring to the boil.
Once boiled reduce heat to a simmer and allow to cook until quinoa has absorbed the liquid.
In the last 2mins of cooking time add spinach and allow to wilt.
To serve simply pile quinoa then top with sweet potato and flaked almonds.