Quinoa With Moroccan Winter Squash And Carrot Stew

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 -5 garlic cloves, chopped
• 2 teaspoons sweet hungarian paprika
• 1 teaspoon salt
• 1/2 teaspoon fresh ground 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
• 1 cup chicken broth
• 14 1/2 ounces canned diced tomatoes, including juices
• 2 tablespoons fresh lemon juice
• 3 cups cubed peeled butternut squash (from 1 1/2-pound squash)
• 2 cups cubed 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 chicken broth
• 1/2 cup chopped fresh cilantro, divided
• 2 teaspoons chopped fresh mint, divided

Recipe

• 1 for stew:.
• 2 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 chicken broth, 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.).
• 3 for quinoa:.
• 4 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 broth. bring to boil; reduce heat to medium-low. cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
• 5 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.
• 6 enjoy!