Everything But the kitchen sink Quinoa & Harissa Stew

Serves: 4
Cooks in: 45 minutes
Difficulty: 3/10
Gluten free

Nutritious, hearty & delicious stew perfect for post work outs & meal prep.


1 Onion, chopped fine

4 Cloves Garlic, minced

2 Sticks Celery, chopped roughly

2 Carrots, peeled & chopped roughly 

1 Red Pepper, deseeded, sliced fine 

2 Potatoes, peeled & chopped roughly

1 Bay Leaf

3 Sprig Thyme 

1 tbs Tomato Puree 

1.5 Litre Vegetable Stock

1 & 1/2 cups/270g Quinoa, rinsed 

1 tbs Harissa Paste

2 tbs Tomato Puree  

Juice of 1/2 a Lemon

1 can Chickpeas, drained

2 tbs Olive Oil

Big Handful Soft Herbs such as Chives, Parsley, Basil, chopped fine

Big Handful of Fresh Leafy Greens of your choice, chopped into bitesized piece

Serve with


Place a large saucepan over a medium heat & add a little oil. Sauté the onion, garlic, celery, carrots & red pepper with a little salt + pepper for 4-5 minutes. 

Add the bay leaf, thyme, rosemary, potatoes, tomato puree & harissa paste then sauté for a few more minutes. Deglaze the pan with the vegetable stock, scraping any flavour that’s stuck on the bottom of the pan with your wooden spoon.

Add the juice of half the lemon & quinoa then let the stew bubble away for 15 minutes. 

Add the chickpeas, leafy greens & herbs of your choice & cook for a few more minutes before serving. 

Garnish with a dollop of hummus & a drizzle of lemon juice.