Quinoa stew with squash, prunes & pomegranate

Quinoa stew with squash, prunes & pomegranate

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(11 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Get a dose of iron and protein from this healthy, squash casserole that's full of texture and flavour

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Vegan
  • Dairy-free
  • Gluten-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
318
protein
11g
carbs
50g
fat
9g
saturates
1g
fibre
6g
sugar
20g
salt
0.5g

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

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Method

  1. 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.
  2. 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.
  3. When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.

Recipe from Good Food magazine, October 2012

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Comments

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daisygirl06's picture

Wasn't sure about this one. It was ok but not fantastic

kjalee's picture

This was a delicious! I made quite a few changes owing to what we had in the cupboards -- replaced the spice mix with cumin and cinnamon as suggested; used bulgar wheat instead of quinoa; used coriander instead of mint. All of it worked really well. I might add mushrooms next time. Quite stodgy but in a good way -- great for those cold winter nights!

rec's picture

AMAZING!!! Highly recommend!

grannyjally's picture
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I really love this and have made it several times now. Would have it more often but really struggle to get pomegranate and for me that is what makes it taste so great so would not want to do it and try to substitute.

serenakloet's picture

the prunes turned everything into a pink slobbery mush! I think dried apricots will work alot better.

cinnam0n's picture
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this was really good!!!! I also used cinnamon and cumin instead of the ras-el-hanout spice and it worked out great.

I think it could have done with a few more prunes in it, but other than that it was really tasty and moorish.

kiyokofood's picture
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Followed the recipe. Loved it.

mummycancook's picture

I am on a health drive, trying to cut down on meat etc. to be honest I wasn't really expecting to like this but it was yummy!! Couldn't get all of the kids to eat it, only the youngest dug in but adults had seconds. Thanks.

luvmegrub2345's picture
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Superb! I tried the original recipe given here because I happened to have some of everything suggested in the recipe and everything worked really well.

A few days later I'd run out of some of the ingredients so had to be a bit creative ;-) I used marrow instead of squash and sweet spice mixture plus dried apricots instead of the ingredients given here. I didn't have any fresh mint in the garden this time, so lobbed a generous spoonful of mint jelly into the hot mixture. Perfect!

It was absolutely delicious and easily fed four greedy people. I did use a lot of pomegranate seeds, dropping them liberally over each portion. I think that a bit of warmth getting into the pomegranate seeds added a great deal to the taste / texture of them and the seeds didn't matter.

Definitely a fave recipe which will be used often.

rallychick's picture
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Delicious! I swapped the prunes for Apricots as I can't stand prunes! :-)

suegriff26's picture
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Not sure I actually liked this but found it strangely moorish! Would probably give it another go

ela_yar's picture
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Sadly it didn't work out for me. It tasted nice, but it didn't look anything like the pic on the website. Quinoa quickly absorbed all the stock and turned into a brownish mush, squash was overdone after 30 mins in the oven. The portions were quite small so I roasted some pepper and carrots to bulk them up.
I will try making it again just to see whether I could tweak the recipe to make it more appealing to the eye as well.

mkoromila's picture
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I knew this dish would be good for you, but it turned out so tasty too. Loved it & will sure be cooking it again. I halved the ingredient measurements, as I was cooking for two, but next time I'll need to increase everything (my portions turned out little small). Found the Ras el hanout spice in one of the big Sainsbury stores & would recommend using this specific spice mix. Fresh pomegranate too.
Great recipe!

fionarecipes's picture
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Forgot to rate!

fionarecipes's picture
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Excellent recipe. While the squash was roasting I added some thickly sliced red pepper too. I used ras-el-hanout and also added the zest from the lemon at the end along with crumbled feta. Yum!

isapple's picture
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Very good! I didn't have the spice mix so just used a little ground cumin and cinnamon, also served with feta crumbled on top. Omitted the mint as well which is a shame because I think it would have added something extra to the dish. Portions were very generous and it feels good to be eating something with so many superfoods in it! Oh, also I roasted the squash for more like 1 hour because it wasn't tender enough after 35 minutes. May just have been my oven though.

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