Quinoa With Moroccan Winter Squash And Carrot Stew Recipe

Name: Quinoa With Moroccan Winter Squash 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; 3 garlic cloves, chopped; 2 teaspoons Hungarian sweet paprika; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/2 teaspoon ground ginger; 1/2 teaspoon cayenne pepper; Pinch of saffron; 1 cup water; 1 14 1/2-ounce can diced tomatoes, drained; 2 tablespoons fresh lemon juice; 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash); 2 cups 3/4-inch cubes peeled carrots; 1 cup quinoa*; 1 tablespoon butter; 1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/4 cup finely chopped peeled carrot; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon turmeric; 2 cups water; 1/2 cup chopped fresh cilantro, divided; 2 teaspoons chopped fresh mint, divided

Servings: persons

2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

1
Heat oil in large saucepan over medium heat. Add onion; saute 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.)
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; saute 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.
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.
4
*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.

1651

kcal

Calories

153

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 28 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped onion, 3 garlic cloves, chopped, 2 teaspoons Hungarian sweet paprika, and more.

Yes, Quinoa With Moroccan Winter Squash 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 With Moroccan Winter Squash And Carrot Stew

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