Vegetables

• 3 pieces red bell peppers (small)
• 3 pieces green bell peppers (small)
• 3 pieces yellow bell peppers (small)
• 200 g uncooked quinoa (soaked in lightly salted water for 2 hours)
• 4 cups water
• 1 cube vegetable stock (or 4 cups of pre-made veggie stock)
• 1-2 tablespoons olive oil
• 1 medium onion (finely diced)
• 1 medium carrot (finely diced)
• 1 stick celery (finely diced)
• 1 large garlic clove (diced)
• 1 teaspoon cinnamon powder
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander seed powder
• 1 pinch black pepper (good pinch)
• 1 handful dried cranberries (chopped roughly)
• 1 handful roasted hazelnuts or almonds (chopped roughly)
• 1 tablespoon lemon juice
• 250 g yoghurt (unsweetened, full-fat)
• 1 clove garlic (grated)
• 2 tablespoons chopped spring onions or chives
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon vegetable stock powder (can grate or chop a stock cube)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon yellow or Dijon mustard dressing