Step 1

Quickly rinse the quinoa with cold water. Drain.

Step 2

In a medium saucepan, add the quinoa and vegetable stock. Bring to a boil and then reduce to a simmer. Approximately 10-15 minutes.

Step 3

Peel the carrots and sweet potatoes. Slice them all in half and cut the carrots and sweet potatoes into thin slices.

Step 4

In a large skillet, add the carrots, sweet potatoes, onions, minced garlic, chickpeas, coconut milk, curry powder, and a pinch of salt.

Step 5

Bring to a boil and simmer for 10 minutes or until sweet potatoes are soft. Add the spinach, lemon zest, and lemon juice to the pot and stir. Turn off the heat. Season to taste with salt and pepper.

Step 6

Toss the quinoa with the sweet potato and spinach mixture. Serve immediately.