Description
A hearty and flavorful quinoa stew featuring roasted butternut squash, sweet prunes, and tangy pomegranate seeds, infused with warming Middle Eastern spices. This nutritious vegetarian recipe is perfect for a comforting meal packed with vibrant textures and a touch of citrusy brightness.
Ingredients
Scale
Vegetables & Fruits
- 1 small butternut squash, deseeded and cubed
- 1 large onion, thinly sliced
- 1 garlic clove, chopped
- juice of 1 lemon
- seeds from 1 pomegranate
- small handful mint leaves
Spices & Seasonings
- 1 tbsp finely chopped ginger
- 1 tsp ras-el-hanout or Middle Eastern spice mix
- Salt and pepper, to season
Grains & Legumes
- 200g quinoa
Oils & Liquids
- 2 tbsp olive oil
- 600ml vegetable stock
Dried Fruit
- 5 prunes, roughly chopped
Instructions
- Roast the Butternut Squash: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the cubed butternut squash on a baking tray, toss with 1 tablespoon of olive oil, and season well with salt and pepper. Roast in the oven for 30-35 minutes or until the squash is soft and starting to caramelize.
- Sauté Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the sliced onion, chopped garlic, and finely chopped ginger. Season with salt and cook gently for about 10 minutes until the onion is soft and translucent.
- Add Spices and Quinoa: Stir in the ras-el-hanout spice mix and uncooked quinoa into the saucepan. Cook for a couple more minutes, stirring frequently, to toast the quinoa and release the spices’ aroma.
- Simmer with Liquid and Prunes: Add the roughly chopped prunes, lemon juice, and vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 25 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
- Combine and Serve: Once the quinoa and prunes are tender, stir the roasted butternut squash into the stew. Taste and adjust seasoning if needed. Serve the stew in bowls, garnished with fresh pomegranate seeds and mint leaves for a burst of color and flavor.
Notes
- Ras-el-hanout can be substituted with a mix of ground cumin, coriander, cinnamon, and turmeric if not available.
- For added protein, you can stir in cooked chickpeas or serve with a dollop of Greek yogurt if not vegan.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
- To make this stew gluten-free, ensure stock and spice mixes do not contain gluten additives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Baking and Stovetop
- Cuisine: Middle Eastern
Keywords: quinoa stew, butternut squash, pomegranate, prunes, Middle Eastern spices, healthy stew, vegetarian stew, autumn recipe
