Quinoa Stew with Squash, Prunes & Pomegranate

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large saucepan over medium heat. Add the sliced onion and cook for 8 minutes, stirring, until soft.

2. Stir in the garlic, chopped ginger and ras-el-hanout or Middle Eastern spice mix and cook for 1 minute until fragrant.

3. Add the cubed butternut squash, quinoa, chopped prunes and vegetable stock. Bring to a boil.

4. Reduce the heat to low, cover and simmer for 20 minutes, until the squash is tender and the quinoa has absorbed most of the liquid.

5. Stir in the lemon juice and season to taste.

6. Ladle into bowls and top with pomegranate seeds and torn mint leaves before serving.