Quinoa stew with squash, prunes & pomegranate

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• isapple

  16 October 2012

  isapple rated and commented on this recipe

  

  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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• Fifi

  23 October 2012

  Fifi commented on this recipe

  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!

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• Fifi

  23 October 2012

  Fifi rated and commented on this recipe

  

  Forgot to rate!

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• Chef MK

  28 October 2012

  Chef MK rated and commented on this recipe

  

  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!

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• Morwen

  22 November 2012

  Morwen rated and commented on this recipe

  

  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.

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• Suegriff26

  25 November 2012

  Suegriff26 rated and commented on this recipe

  

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

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• Malina

  29 November 2012

  Malina rated this recipe

  

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• RallyChick

  07 January 2013

  RallyChick rated and commented on this recipe

  

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

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• Guinny's Mum

  07 January 2013

  Guinny's Mum rated and commented on this recipe

  

  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.

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• mummycancook

  12 January 2013

  mummycancook commented on this recipe

  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.

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• peppapig

  21 January 2013

  peppapig rated and commented on this recipe

  

  Followed the recipe. Loved it.

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• cinnam0n

  10 February 2013

  cinnam0n rated and commented on this recipe

  

  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.

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• Serena

  09 March 2013

  Serena commented on this recipe

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

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• nini

  31 March 2013

  nini rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Vegetarian, Vegan, Gluten-free, Low-fat, Super healthy, Dairy-free

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

PER SERVING

318 kcalories, protein 11g, carbohydrate 50g, fat 9 g, saturated fat 1g, fibre 6g, sugar 20g, salt 0.5 g

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