- 1 tbs olive oil
- 1 tbs pumpkin seeds
- 3/4 tsp chilli powder
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 140g tomato paste
- 375 ml vegetable stock
- 150g sweet potato, cut into 3cm cubes
- 1/4 cup quinoa, rinsed
- 125g tin kidney beans, well rinsed
- 30g rocket
- salt & pepper, to taste
Heat 1 tsp of oil in a saucepan and toast pumpkin seeds, then toss with 1/4 tsp chilli powder and 1/4 tsp salt.
Heat remaining oil in saucepan and cook onions over medium until softened. Add garlic, cumin, oregano, remaining chilli, and continue to cook, stirring, for 2 minutes.
Add tomato paste, stock and sweet potato and bring to the boil. Simmer for 5 minutes then add quinoa and continue to cook for 10 minutes, or until quinoa and potato are cooked.
Stir through beans to heat through, adjust seasoning and serve over rocket, topped with pumpkin seeds.