Quinoa With Moroccan Winter Squash and Carrot Stew

Name: Quinoa With Moroccan Winter Squash and Carrot Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 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 of fresh mint, divided

Submitted by SwissItalian

"From Bon Appetit. Fantastic flavors and warmth for a winter evening."

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Ready In:: 1hr 15mins
Ingredients:: 27
Serves:: 4

ingredients

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 of fresh mint, divided

directions

For Stew:.
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.).
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; 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.
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.
Enjoy!