Name: Quinoa stew with squash, prunes & pomegranate
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Middle Eastern
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

Home
Recipes
Quinoa stew with squash, prunes & pomegranate

Quinoa stew with squash, prunes & pomegranate

Jennifer Joyce

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.3 out of 5.30 ratingsRate

loading...

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

Freezable

Dairy-free

Gluten-free

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spiced veg with lemony bulgur wheat salad

A star rating of 3.9 out of 5.13 ratings

Moroccan chicken with sweet potato mash

A star rating of 4.7 out of 5.285 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal318
fat9g
saturates1g
carbs50g
sugars20g
fibre6g
protein11g
salt0.5g

low

Method

step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.30 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now