Quinoa stew with squash, prunes & pomegranate

Quinoa stew with squash, prunes & pomegranate

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(22 ratings)

Prep: 15 mins Cook: 40 mins


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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  • 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



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

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



    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



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 5 prunes, roughly chopped
  • juice 1 lemon



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

  • 600ml vegetable stock
  • seeds from 1 pomegranate



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

  • small handful mint leaves



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


  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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11th May, 2018
The first time I made this, I followed the recipe to the letter and we found it more stodge than stew. This evening I tried again with a few alterations (double the ras-el-hanout and 75g chopped dates instead of the prunes) and I reduced the simmering time to 15 minutes from 25. It was delicious! I would have given it 5 stars if this had been what the recipe had said in the first place.
24th Nov, 2016
Really really really really delish! And filling. We added spinach at the end too and the whole dish just looked very colourful and attractive
22nd Feb, 2015
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.
30th Jan, 2015
Now that was delicious. Cooked exactly by the recipe and it turned out fabulous.
27th Jan, 2015
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!
20th Jan, 2014
Wasn't sure about this one. It was ok but not fantastic
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!
23rd Jul, 2013
AMAZING!!! Highly recommend!
31st Mar, 2013
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.
9th Mar, 2013
the prunes turned everything into a pink slobbery mush! I think dried apricots will work alot better.


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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...
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