How To Make Quinoa Stew with Squash, Prunes & Pomegranate
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 small butternut squash, peeled and cubed
- 1 cup pitted prunes
- 1 cup pomegranate arils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
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In a large pot, cook the onion and garlic until softened.
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Add the butternut squash and cook for 5 minutes.
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Stir in the quinoa, vegetable broth, prunes, cumin, turmeric, paprika, salt, and pepper.
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Bring to a simmer and cook for 20 minutes or until the quinoa and squash are tender.
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Stir in the pomegranate arils and cook for an additional 5 minutes.
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Serve the stew hot, garnished with fresh cilantro.
Nutrition
- Calories : 342kcal
- Total Fat : 2g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 804mg
- Total Carbohydrates : 74g
- Dietary Fiber : 12g
- Sugar : 27g
- Protein : 9g
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