Quinoa with Moroccan Winter Squash and Carrot Stew

Ingredients

• 1 tablespoon butter 
• 3 cups butternut squash peeled (from)
• 14.5 ounce canned tomatoes diced drained canned
• 0.3 cup carrots peeled finely chopped
• 2 cups carrots peeled
• 0.5 teaspoon ground pepper 
• 0.5 cup cilantro leaves fresh divided chopped
• 2 teaspoons mint leaves fresh divided chopped
• 2  garlic clove minced
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon pepper black
• 2 teaspoons paprika sweet
• 2 tablespoons juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 cup onion finely chopped
• 1 cup quinoa 
• 1 pinch saffron threads 
• 0.5 teaspoon salt 
• 0.5 teaspoon turmeric 
• 2 cups water 

Equipment

• sauce pan

Directions

1. Heat oil in large saucepan over medium heat.
2. Add onion; sauté until soft, stirring often, about 5 minutes.
3. Add garlic; stir 1 minute.
4. Mix in paprika and next 8 ingredients.
5. Add 1 cup water, tomatoes, and lemon juice. Bring to boil.
6. 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.)
7. Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat.
8. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes.
9. Add garlic, salt, and turmeric; sauté 1 minute.
10. Add quinoa; stir 1 minute.
11. 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.
12. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well.
13. Sprinkle remaining herbs over.
14. *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.
15. Nutrition Data
16. See Nutrition Data's complete analysis of this recipe ›