Vegetable tagine with apricot quinoa

Name: Vegetable tagine with apricot quinoa
Ingredients: 1 tsp coconut oil or olive oil; 1 red onion chopped; 2 garlic cloves crushed; ½ butternut squash (500g), chopped into large chunks; 2 red peppers chopped; 400g can chickpeas drained; 400g can chopped tomatoes; 500ml vegan vegetable stock (such as Marigold Vegan Bouillon Powder); 1 tsp ground cinnamon; 1 tsp ground cumin; 2 tsp turmeric; 2 tsp paprika; small bunch coriander chopped; small bunch mint chopped, plus extra to serve; pomegranate seeds to serve (optional); 280g quinoa; 80g dried apricots chopped; 20g flaked almonds toasted; 4 tbsp tahini; 2 tsp preserved lemon finely chopped, plus 2 tsp liquid from the jar; 6 tbsp almond milk