Quinoa with Moroccan Winter Squash and Carrot Stew
Need a gluten free and vegetarian side dish? Quinoa with Moroccan Winter Squash and Carrot Stew could be an excellent recipe to try. This recipe makes 6 servings with 228 calories, 7g of protein, and 7g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of salt, cubes butternut squash, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
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.)
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.
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