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