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Quinoa With Moroccan Winter Squash And Carrot Stew

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Bon Appetit
Related tags
sides gluten free nut free vegetarian dinner
Nutrition per serving    (USDA % daily values)
CAL
386
FAT
54%
CHOL
4%
SOD
65%

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Ingredients for 4 servings

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

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

2 cups water

1/2 cup chopped fresh cilantro, divided

2 teaspoons chopped fresh mint, divided

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