Quinoa stew taking into account squash, prunes & pomegranate

Recipe Name : Quinoa stew taking into account squash, prunes & pomegranate
Food Mood: Gluten-free lunch recipes
Food Element:     1 little 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 incorporation     200g quinoa     5 prunes, in the region of chopped     juice 1 lemon     600ml vegetable accretion     seeds from 1 pomegranate     small handful mint leaves	Cooking Process:         Heat oven to 200C/180C devotee/gas 6. Put the squash in metaphor to a baking tray and throw when 1 tbsp of the oil. Season ably and roast for 30-35 mins or until soft.     Meanwhile, heat the permanent 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 amassing, bring to the eruption, subsequently lid and simmer for 25 mins.     When all is ache, disturb the squash through the stew. Spoon into bowls and scatter once pomegranate seeds and mint to minister to.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Gluten-free lunch recipes .