Quinoa stew with squash, prunes & pomegranate

Quinoa stew with squash, prunes & pomegranate

Fixings

1 little butternut squash, deseeded and cubed

2 tbsp olive oil

1 huge onion , meagerly cut

1 garlic clove, hacked

1 tbsp finely hacked ginger

1 tsp ras-el-hanout or Middle Eastern flavor blend

200g quinoa

5 prune, generally hacked

juice 1 lemon

600ml vegetable stock

seeds from 1 pomegranate

little small bunch mint leaves

Strategy

Heat stove to 200C/180C fan/gas 6. Put the squash on a baking plate and throw with 1 tbsp of the oil. Season well and dish for 30-35 mins or until delicate.

In the interim, heat the excess oil in a major pot. Add the onion, garlic and ginger, season and cook for 10 mins. Add the flavor and quinoa, and cook for one more several mins. Add the prunes, lemon squeeze and stock, bring to the bubble, then cover and stew for 25 mins.

When everything is delicate, mix the squash through the stew. Spoon into bowls and disperse with pomegranate seeds and mint to serve. Appreciate it!

Quinoa stew with squash, prunes & pomegranate VIDEO