Tri-quinoa garlic ball and steamed sweet potato w/ vegetables topping

Recipe:

Quinoa ball -
1/2 cup tri-colour quinoa (presoaked for 6 hours)
1 cup homemade almond millet milk (recipe here)
1/8 cup filtered water
4 cloves garlic

(1) Put all ingredients into rice cooker pot. Set to brown rice setting and let it cook for 1.5 hour. Once done, add in 1 Tbsp vco and give a good stir.

(2) Let stand to cool a little and form into ball shape and serve with steamed sweet potatoes.

Steamed sweet potato w/ vegetables topping -
1 large sweet potato (sliced thick into 4 portion)
1/2 cup king leaves (daun raja) - chopped
1/4 red onion (finely chopped)
1/8 organic red bell pepper (finely chopped)
2 organic cherry tomato (finely chopped)
1 Tbsp pineapple puree
1 tsp organic seaweed sprout / wakame (presoaked in filtered water for 15 minutes)

(1) Steam sweet potato slices for 20 minutes or till it is 80% soft / cooked.

(2) Top with the ingredients in this sequence -
a - king leaves
b - onion
c - tomato
d - pineapple
e - red bell pepper
f - seaweed

Steam in low heat (about 100c) for 5 minutes. Once done, serve with quinoa balls.