Quinoa with Moroccan Winter Squash Stew
 
 
Ingredients
Stew
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 3-4 garlic cloves, chopped
  • 2 tsp Hungarian sweet paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/2 tsp cayenne pepper
  • Pinch saffron
  • 1 cup water
  • 1 14-ounce can diced tomatoes, drained
  • 2 tbsp fresh lemon juice
  • 3 cups 1-inch cubed, peeled butternut squash
  • 2 cups 3/4-inch chunks peeled carrot
Quinoa
  • 1 cup red quinoa
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped and peeled carrot
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro, divided
  • 2 tsp chopped fresh mint, divided
Instructions
Stew
  1. Heat oil over medium heat in a large saucepan or wok. Add onion, sauté until soft, about 5 minutes. Add garlic, stir 1 minute. Add paprika and next 8 ingredients through to and including the saffron. Stir another minute. Add the water, tomatoes and lemon juice. Bring to a boil. Add squash and carrots, cover and simmer over medium low heat for about 20 minutes or until squash is fork tender. Season with salt and pepper to taste.
Quinoa
  1. Rinse and drain quinoa as needed. Melt butter with oil in a large saucepan over medium heat. Add minced onion and carrot. Cover, cook until veggies begin to brown and soften, about 10 minutes. Add garlic, salt and turmeric and cook for 1 more minute. Add quinoa and stir 1 minute. Add 2 cups water. Bring to a boil, reduce heat to medium low. Cover and simmer until all liquid is absorbed and quinoa is tender, about 15 minutes.
Assembly
  1. Stir half the cilantro and mint into the stew. Spoon quinoa on dishes, forming a well in the center. Spoon the stew into the well. Garnish with remaining cilantro and mint.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/10/10/an-autumn-tumble-of-words-and-recipes/