Quinoa stew with squash, prunes & pomegranate

Quinoa stew with squash, prunes & pomegranate

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(16 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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

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

Nutrition: per serving

  • kcal318
  • fat9g
  • saturates1g
  • carbs50g
  • sugars20g
  • fibre6g
  • protein11g
  • salt0.5g
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Ingredients

  • 1 small butternut squash, deseeded and cubed
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, chopped
  • 1 tbsp finely chopped ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ras-el-hanout or Middle Eastern spice mix
  • 200g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 5 prunes, roughly chopped
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 600ml vegetable stock
  • seeds from 1 pomegranate
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • small handful mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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.

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Comments, questions and tips

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Petawilson
24th Nov, 2016
5.05
Really really really really delish! And filling. We added spinach at the end too and the whole dish just looked very colourful and attractive
secrisp
22nd Feb, 2015
1.3
Disappointing. Looks great in the picture, sounds great from the ingredients but somehow didn't deliver, the flavours got lost. I followed the recipe completely, apart from adding the mint (which I think would have livened things up a bit). The squash turned out perfectly after 30 mins. I won't be making this one again.
stonefruit
30th Jan, 2015
5.05
Now that was delicious. Cooked exactly by the recipe and it turned out fabulous.
karenjohnson23
27th Jan, 2015
1.3
I served this as a side dish with fish. Looked like a brown lump although it didn't taste unpleasant. The flavours were lifted by the mint and pomegranate seeds. I wouldn't cook this again, there are too many other recipes out there. The vast amount of leftovers are now in the fridge, my husband is hoping it doesn't make a reappearance, although I have threatened to stuff some peppers with it!
daisygirl06
20th Jan, 2014
Wasn't sure about this one. It was ok but not fantastic
kjalee
15th Oct, 2013
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
23rd Jul, 2013
AMAZING!!! Highly recommend!
grannyjally
31st Mar, 2013
5.05
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
9th Mar, 2013
the prunes turned everything into a pink slobbery mush! I think dried apricots will work alot better.
cinnam0n
10th Feb, 2013
5.05
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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niCKed
2nd Jul, 2016
This recipe is excellent if you don't make it as a stew - which tends to spoil some of the ingredients - especially the prunes! My tip - cook the Quinoa (rice, millet or spelt also works well) in vegetable stock first. Roast the squash or pumpkin until caramelised around the edges and then combine the remaining ingredients.with the fried onion and spices. I find red onions or shallots add a bit more colour. Grilled Halloumi cheese, feta or goats cheese adds a salty tang to cut through the sweetness. Add the mint and lemon juice right at the end when the dish is cooling a little. Tastes great served cold out of the fridge too...