Beetroot and Almond Stew

Ingredients

• 2 tbsp Coconut Oil
• 1 Red Onion
• 3 Beetroot
• 2 Carrots
• 1 tsp Ground Cumin
• 1 ¼ cups Vegetable Broth
• 2 cups Baby Spinach
• 1 can Chickpeas
• 1 tsp Fresh Root Ginger
• 1 tsp Ground Coriander
• 1 tbsp Pumpkin Seeds
• 1 cup Quinoa
• 2 tbsp Rolled Oats
• 2 tbsp Flaked Almonds
• ½ tsp Garlic Salt
• 1 tbsp Lemon Juice

1. 1Rinse the quinoa and cook according to package directions (about 2 cups water to 1 cup quinoa, simmered covered for 15 minutes, then rested off heat for 5 minutes). Set aside, fluffed with a fork.
2. 2Meanwhile, heat 1 tbsp coconut oil in a lidded saucepan over medium heat. Add the red onion and stir for 3-4 minutes until soft.
3. 3Add the beetroot, carrot, pumpkin seeds, coriander, ginger and cumin. Stir to coat in the oil and let the spices toast for 1 minute.
4. 4Add the vegetable broth, cover with the lid, and bring to a simmer. Cook gently for 40-45 minutes, stirring occasionally, until the beetroot and carrots are tender but still have a little bite.
5. 5Stir in the spinach and chickpeas and simmer, uncovered, for 3-5 minutes until the greens are wilted and everything is heated through. Stir in the lemon juice and taste, adding a pinch more salt if needed.
6. 6For the almond topping, heat the remaining 1 tbsp coconut oil in a small saucepan over medium heat. Add the oats, garlic salt and flaked almonds. Stir constantly for 2-3 minutes until golden and toasted; remove from heat immediately to avoid burning.
7. 7Divide the cooked quinoa among 4 plates or bowls, ladle the stew over the top, and sprinkle with the toasted almond and oat mixture. Serve immediately.