This is one super healthy throw-together; one serving of cooked rhubarb contains as much calcium as one serving of milk.
Serves 6
1 tbsp cumin seeds
1 tbsp cardamom pods
2 tbsp 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 to cubes
15-20 dried apricots
200g quinoa
900ml water
3 tbsp raw honey
Handful of flat-leaf parsley, chopped
Salt and black pepper
Method
1 Grind spices with pestle and mortar, then pick out the cardamom shells. Heat oil in a pan. When melted, stir in the spices and cook for about 5 mins.
2 Add the onion, garlic and ginger and stir into the spices for about 2 mins. Add the rhubarb, butternut squash and apricots; mix well.
3 Add the quinoa and water; cover and simmer for 25 mins, or until quinoa is cooked and the squash is soft. Stir in the honey, top with parsley and season.
Rhubarb, apricot and quinoa stew taken from Superfoods by Julie Montagu (Quadrille, £18.99). Photography Yuki Sugiura.