Quinoa, Prune, Squash and Pomegranate Stew
Quinoa, Prune, Squash and Pomegranate Stew

Ingredients

Method

  • 1 small squash, cubed
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 1 tbsp finely chopped ginger
  • 1 tsp ras-el-hanout
  • 200g quinoa
  • 5 prunes, chopped
  • Juice of 1 lemon
  • 600ml veg stock
  • Seeds of 1 pomegranate
  • Small handful of mint leaves
  • Preheat the oven to 200C. Lay out the squash cubes on a baking sheet, drizzle with olive oil and salt, and roast for about 35 mins or until cooked through and soft.
  • Heat a little more oil in a big saucepan, and add the onion, garlic, and ginger. Cook for 10 minutes, then stir in the spice and the quinoa, and cook for a few more minutes. Add the prunes, lemon juice, and stock, then bring to the boil and simmer for 20 minutes or so. When ready to serve, stir in the squash pieces, put into bowls, and scatter with mint leaves and pomegranate seeds. Nice!
40 mins
4 serving
This recipe pairs perfectly with the Friends of Mine Pinot Noir 2018 from Murray Darling, Australia.

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