Vegetarian quinoa with sweet potato

Preheat the oven to 200 ° C.

Scrub the sweet potatoes and cut them into segments. Put the potato wedges in a baking dish. Sprinkle with olive oil.

Peel the onions and the garlic. Finely chop 1 onion and crush the garlic. Mix the finely chopped onion and garlic with a dash of olive oil and the turmeric. Add the mixture to the potato wedges and mix.

Put the baking dish in the oven for about 25 minutes.

Put the quinoa in a cooking pot with twice as much water and bring to the boil. Add a pinch of salt and a sprig of rosemary. Cover and simmer over a low heat until all the moisture is absorbed and the quinoa is cooked. Stir in the pot occasionally.

Remove the seeds from the peppers. Finely chop the peppers and the remaining onion. Heat olive oil in a pan and simmer the peppers and onion. Deglaze with a dash of red wine and let it simmer until the peppers are soft.

Finely chop the mint and the coriander.

Mix the quinoa with the peppers. Season with salt and pepper and possibly lime juice. Sprinkle the mint and the coriander over it. Finish with the raisins and the sunflower seeds and/or pumpkin seeds. Remove the sweet potatoes from the oven and arrange them on the quinoa.

Mix the Greek yogurt with a dash of olive oil and serve with the quinoa.