Quinoa stew with squash, prunes & pomegranate

Quinoa stew with squash, prunes & pomegranate. Chopped, Thinly sliced, Butternut squash Deseeded and cubed.

Jennifer Joyce

15 + 40 min · 4

Ingredients

• 3 g Chopped
• 130 g Thinly sliced
• 900 g Butternut squash Deseeded and cubed
• 600 g Prepared vegetable stock
• 200 g Uncooked quinoa
• 150 g Pomegranate
• 25 g Roughly chopped
• 20 g Olive oil
• 6 g Chopped
• 30 g Lemon juice 100%
• 5 g Fresh leaves, washed and chopped
• 0.8 g Ground, for the spice mix
• 0.6 g Ground, for the spice mix
• 0.4 g Ground, for the spice mix
• 0.3 g Ground, for the spice mix
• 0.3 g Ground, for the spice mix
• 0.2 g Ground, for the spice mix
• 0.1 g Ground seeds only, without pod

Preparation

1. Heat oven to 200°C/180°C fan/gas 6. Put the squash on a baking tray and toss with 1 tablespoon of the oil. Season well and roast for 30-35 minutes or until soft.
2. Mix the ground cumin, coriander seeds, cinnamon, dried ginger, black pepper, turmeric and cardamom in a small bowl. Use all this measured mixture in the stew. It is a homemade ras el hanout-style blend, not Chinese five-spice.
3. Meanwhile, heat the remaining oil in a big saucepan. Add the onion, garlic and ginger, season and cook for 10 minutes. Add the spice and quinoa, and cook for another couple of minutes. Add the prunes, lemon juice and stock, bring to the boil, then cover and simmer for 25 minutes.
4. When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.