Sweet Rhubarb, Apricot and Quinoa Stew Recipe
Surprisingly delicious, this stew recipe combines vitamin-packed superfoods to produce a hearty and wholesome one-pot meal.
Julie Montagu's new cookbook is testament to her commitment to producing dairy-free, gluten-free, sugar-free recipes that still pack a flavour punch. This stew will be a new favourite as the cold weather draws in.
Sweet Rhubarb, Apricot and Quinoa Stew Recipe
When rhubarb is in season, well – it’s delicious! And rhubarb doesn’t have to be put in just puddings and cakes either. It can be used in main meals, too. I particularly like this dish when I’m craving something sweet. Squash is a wonderful sweet vegetable to help curb those sugar cravings, and combine that with the apricots and honey and you’ve got one healthy sugar fix!
Serves 6
INGREDIENTS:
1 tablespoon cumin seeds
1 tablespoon cardamom pods
2 tablespoons coconut oil
1 large onion, finely chopped
3 garlic cloves, crushed
5cm piece of fresh ginger, grated
5 sticks of rhubarb, sliced
1 small butternut squash, cut into 2–3cm cubes (no need to peel)
15–20 dried apricots
200g quinoa
900ml water
3 tablespoons raw honey
Handful of fresh flat-leaf parsley, chopped, to garnish
Sea salt and freshly ground black pepper
METHOD:
Grind the spices with a pestle and mortar to release the fragrance, then pick out the cardamom shells. Heat the coconut oil in a large saucepan or frying pan. When melted, stir in the ground spices and cook for about 5 minutes. Add the onion, garlic and ginger and stir into the spices for about 2 minutes. Add the rhubarb, butternut squash and apricots and mix well.
Add the quinoa and 900ml water, cover and simmer for about 25 minutes, or until the quinoa is cooked and the squash is soft. Season with some salt and black pepper and stir in the honey. Top with the parsley before serving, and dig in.
