Quinoa with Moroccan Winter Squash and Carrot Stew

Quinoa with Moroccan Winter Squash and Carrot Stew
Quinoa with Moroccan Winter Squash and Carrot Stew
A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 6 servings
Central/South American Southwestern Ginger Onion Side Sauté Quick & Easy Low Cal High Fiber Mint Quinoa Carrot Butternut Squash Fall Winter Healthy Low Cholesterol Cilantro Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 1/2 teaspoon salt
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup water
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon cayenne pepper
  • 1 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons fresh lemon juice
  • 1/2 cup finely chopped onion
  • pinch of saffron
  • 1/2 teaspoon turmeric
  • 2 garlic cloves, minced
  • 3 garlic cloves, chopped

PreparationFor stew: 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.) For quinoa: 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. 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. *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores. Per serving: 271 calories, 11 g fat (2 g saturated), 5 mg cholesterol, 645 mg sodium, 40 g carbohydrates, 7 g fiber, 7 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

PreparationFor stew: 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.) For quinoa: 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. 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. *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores. Per serving: 271 calories, 11 g fat (2 g saturated), 5 mg cholesterol, 645 mg sodium, 40 g carbohydrates, 7 g fiber, 7 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

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