Quinoa and Carrot Stew Recipe

Name: Quinoa and Carrot Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 2 teaspoons sweet Hungarian paprika; 1 teaspoon salt; 1 teaspoon curry powder; ½ teaspoon ground black pepper; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper; 1 cup vegetable broth; 1 (14 1/2 ounce) can diced tomatoes, drained; 2 tablespoons fresh lemon juice; 5 cups peeled large cubed carrots (3/4 inch); 1 cup quinoa; 1 tablespoon butter or 1 tablespoon margarine; 1 tablespoon olive oil; ½ cup finely chopped onion; ¼ cup finely chopped peeled carrot; 2 garlic cloves, minced; ½ teaspoon salt; ½ teaspoon turmeric; 2 cups water

Servings: persons

2 tablespoons olive oil
1 cup chopped onion
2 teaspoons sweet Hungarian paprika
1 teaspoon salt
1 teaspoon curry powder
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 cup vegetable broth
1 (14 1/2 ounce) can diced tomatoes, drained
2 tablespoons fresh lemon juice
5 cups peeled large cubed carrots (3/4 inch)
1 cup quinoa
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon olive oil
½ cup finely chopped onion
¼ cup finely chopped peeled carrot
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon turmeric
2 cups water

1
For stew: Heat oil in large saucepan over medium heat.
2
Add onion; saute until soft, stirring often, about 6 minutes.
3
Mix in paprika and next 5 ingredients.
4
Add broth, tomatoes, and lemon juice.
5
Bring to boil.
6
Add carrots.
7
Simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.
8
Season with salt and pepper.
9
(Can be prepared 1 day ahead.
10
Cover and chill.
11
).
12
For quinoa: Rinse quinoa; drain.
13
Melt butter with oil in large saucepan over medium heat.
14
Add onion and carrot.
15
Cover; cook until vegetables begin to brown, stirring often, about 10 minutes.
16
Add garlic, salt, and turmeric; saute 1 minute.
17
Add quinoa; stir 1 minute.
18
Add 2 cups water.
19
Bring to boil; reduce heat to medium-low.
20
Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
21
Rewarm stew if needed.
22
Spoon quinoa onto platter, forming well in center.
23
Spoon stew into well.
24
Sprinkle remaining herbs over.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped onion, 2 teaspoons sweet Hungarian paprika, 1 teaspoon salt, and more.

Yes, Quinoa and Carrot Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa and Carrot Stew

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