Quinoa With Moroccan Winter Squash And Carrot Stew

218 faves | 2 recommends
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Comments

It was good, it's nice to have warm, wintery dish that's full of spices and good for a cold winter day - but still vegetarian. We have a tendency to eat too much meat in the winter! Next time, I think I will apply Pamela's modifications - especially the substitution of brown rice and the reduction of cayenne. It was a tad more spicy than I go for.
Jessica Dan   •  24 Dec   •  Report
Emma, I didn't make the quinoa as written, just the stew and I served it over plain quinoa once and brown rice the second time. The stew was a breeze to put together!
Pamela Salzman   •  24 Dec   •  Report
This seems so labor intensive! Is it just the number of ingredients that is throwing me off?
be16a67bfb43   •  23 Dec   •  Report
Pamela, thanks
Jay Mantie   •  21 Dec   •  Report
This was delicious with a few modifications. I dropped the cayenne to 1/8 tsp, added 1 1/2 cups cooked chickpeas and a handful of golden raisins. Lastly I used chicken stock because I had some. I let it cook for 20 minutes longer than the recipe recommended.
Pamela Salzman   •  21 Dec   •  Report
I would definitely go for the chickpeas- sounds like a great idea!
087b7187752b   •  17 Dec   •  Report
Thinking about adding chickpeas to this.
Pamela Salzman   •  16 Dec   •  Report
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Ingredients

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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