Beetroot and Almond Stew

Ingredients

• 1 tbsp Coconut Oil
• 1 Red Onion
• 3 medium Beetroots
• 2 medium Carrots
• 1 tsp Cumin
• 1 ¼ cups Vegetable Broth
• 6 leaves Brussels Sprout Tops
• 1 can Cooked Chickpeas
• 1 tsp Fresh Root Ginger
• 1 tsp Ground Coriander
• 1 tbsp Pumpkin Seeds
• 1 cup Quinoa
• 1 tbsp Coconut Oil
• 2 tbsp Rolled Oats
• 2 tbsp Flaked Almonds
• ½ tsp Garlic Salt

Instructions

1. Heat the oil in a lidded saucepan. Add the red onion and stir for 3-4 minutes until soft. Add the beetroot, carrot, pumpkin seeds, coriander, ginger and cumin. Stir to coat in the oil and to allow the spices to heat and release their flavor.
2. Add the stock and cover with the lid. Simmer gently for 25-30 minutes until the vegetables are soft, but not mushy. You still want a little bite. 
3. Stir in the greens and the chickpeas and simmer until heated through the greens are wilted.
4. For the almond topping, heat the coconut oil in a small saucepan and add the oats, garlic salt and almonds. Stir over a medium heat until toasted.
5. Serve the stew on to 4 plates with your grains of choice and sprinkle over the almonds and oats mix.