Quinoa & Sweet Potato Bake
Add the veggie stock and potato to the saucepan and bring to the boil on a medium heat. Once it has come to the boil, turn back down to a low heat and simmer for approximately 20 minutes or until the quinoa and potatoes are cooked, then turn off the heat (the sweet potato will take longer to cook than the quinoa).
Stir the spinach, lemon juice, thyme leaves, cashews and parmesan (if you’re using it) into the quinoa and then pour into an oven proof dish & place in oven at 170degrees for approximately 20-30 minutes or until the cheese has melted through and the top of the bake has browned nicely. Let sit for a few minutes and top with a handful of fresh herbs and serve with your favourite salad.
You can replace the sweet potato with potato.
It’s nice served with yoghurt or tahini.
Add more of your favourite herbs in – sage, parsley, basil.