Quinoa Stew With Squash, Prunes & Pomegranate
This delicious quinoa stew is bursting with Middle Eastern flavors and hearty ingredients. Roasted butternut squash adds a sweet and savory element, while the aromatic spices create a warming dish perfect for any occasion. Each bite is a delightful blend of textures and tastes, making it a satisfying and nutritious meal that will surely become a favorite in your recipe rotation.
— Constant Cookbook
Ingredients
- 1 small butternut squash , deseeded and cubed
- 2 tbsp olive oil
- 1 large onion , thinly sliced
- 1 garlic clove , chopped
- 1 tbsp finely chopped ginger
- 1 tsp ras-el-hanout or Middle Eastern spice mix
- 200g quinoa
- 5 prunes , roughly chopped
- juice 1 lemon
- 600ml vegetable stock
- seeds from 1 pomegranate
- small handful mint leaves
Instructions
- Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray and toss with 1 tbsp of the oil. Season well and roast for 30-35 mins or until soft.
- Meanwhile, heat the remaining oil in a big saucepan. Add the onion, garlic and ginger, season and cook for 10 mins. Add the spice and quinoa, and cook for another couple of mins. Add the prunes, lemon juice and stock, bring to the boil, then cover and simmer for 25 mins.
- When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 318 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.5 milligram of sodium
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