Step 1

Rinse the quinoa in a sieve.

Step 2

Add the onion and garlic to a large oiled pot and sprinkle in the herbs. Lightly fry for 4-5 minutes until softened.

Step 3

Tip the sweet potato, zucchini and carrot into the pot. Stir well and cook for 2-3 minutes. The mixture may stick a little, so keep stirring if it does.

Step 4

Spoon in the rinsed quinoa and stir again. Cook for a further 2-3 minutes, then add the coconut milk and a little water if more liquid is required. Bring to a boil, then reduce the heat to a very light simmer. Add the apple cider vinegar if using. Stir again and cook for approximately 15 minutes or until the quinoa is tender. Give it a stir now and again.

Step 5

Transfer to your serving bowls, season with salt and black pepper and sprinkle with fresh parsley. Serve immediately.