QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW

facebook share image   twitter share image   pinterest share image   E-Mail share image



Quinoa with Moroccan Winter Squash and Carrot Stew image

Categories     Stew     Vegetarian     Quinoa     Carrot     Squash     Winter     Simmer     Boil

Yield 4 to 6 servings

Number Of Ingredients 30

FOR STEW
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
FOR QUINOA
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

Steps:

  • FOR STEW
  • Heat the oil in a large saucepan over medium heat. Add the onion; sauté until soft, stirring often, about 5 minutes. Add the garlic; stir 1 minute. Mix in the paprika and the next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add the squash and carrots. Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
  • FOR QUINOA
  • Rinse quinoa; drain. Melt the butter with oil in a large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add the garlic, salt, and turmeric; sauté 1 minute. Add the quinoa; stir 1 minute. Add 2 cups water. Bring to a boil; reduce heat to medium-low. Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
  • Rewarm the stew. Stir in half of the cilantro and half of the mint. Spoon the quinoa onto a platter, forming a well in center. Spoon the stew into the well. Sprinkle with the remaining herbs.

Zhyar Halkawt
z_halkawt@gmail.com

This recipe was just okay. I found it to be a bit bland.


Bikram Khanal
khanalb57@hotmail.com

I'll be making this dish again for sure.


It'sTT
itstt@gmail.com

I would definitely recommend this recipe to others.


MD sojib Hassin
s@yahoo.com

This recipe is a great way to use up leftover vegetables.


Ada
ada@yahoo.com

I love the addition of the lemon zest in this recipe. It really brightens up the dish.


Imran Shar
imran_shar67@hotmail.co.uk

This recipe is a bit time-consuming, but it's worth the effort. The stew is incredibly flavorful and the quinoa is cooked perfectly.


Shibiru Fekadu
fekadu.shibiru@hotmail.com

I'm not a huge fan of quinoa, but this recipe changed my mind. The spices and vegetables really make it shine.


Rehman Bangash
rehman@gmail.com

This is a great recipe for a healthy and satisfying meal. I especially love the addition of the carrots.


mamunmia009 mamunmia009
mamunmia009.mamunmia009@gmail.com

I made this dish for a potluck and it was a huge hit. Everyone loved the unique flavors and textures.


Rao Adnan Ali
a79@aol.com

This recipe is a great way to get your daily dose of veggies. It's also a good source of protein and fiber.


Binod Bishwokarma
binod.bishwokarma@yahoo.com

I love the vibrant colors in this dish. It's so inviting and flavorful.


Aatos
aatos30@hotmail.com

I've made this dish a few times now and it's always a crowd-pleaser. It's easy to make and the leftovers are great for lunch the next day.


lisa goucher
goucher-l38@aol.com

This recipe was a hit! The combination of quinoa, butternut squash, and carrots was delicious, and the spices added a wonderful warm flavor.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »