QUINOA STEW WITH SQUASH, PRUNES & POMEGRANATE

Quinoa stew with squash, prunes & pomegranate image

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

Provided by Jennifer Joyce

Time 55m

Number Of Ingredients 12

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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

Steps:

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.
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.
When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.

Nutrition Facts : Calories 318 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium