Quinoa with Moroccan Winter Squash and Carrot Stew

Ingredients

• •2 tablespoons olive oil
• •1 cup chopped onion
• •3 cloves garlic
• •2 teaspoons Hungarian sweet paprika
• •1 teaspoon salt
• •½ teaspoon ground black pepper
• •½ teaspoon ground coriander
• •½ teaspoon ground cumin
• •½ teaspoon turmeric
• •½ teaspoon ground ginger
• •½ teaspoon cayenne pepper
• •⅛ teaspoon saffron
• •1 cup water
• •1 can diced tomatoes
• •2 tablespoons fresh lemon juice
• •3 cups butternut squash
• •2 cups carrots
• •1 cup quinoa
• •1 tablespoon butter
• •1 tablespoon olive oil
• •½ cup onion
• •¼ cup carrot
• •2 cloves garlic
• •½ teaspoon salt
• •½ teaspoon turmeric
• •2 cups water
• •½ cup fresh cilantro
• •2 teaspoons fresh mint
• •divided

Cooking Instructions

1. 1.

   Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

   30 min

2. 2.

   Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

   25 min

3. 3.

   Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

   5 min

4. 4.

   *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.