Friday, November 16, 2007

Quinoa with Moroccan Winter Squash and Carrot Stew

This is one of my favorite vegetable stews. It is perfect for a fall day and has wonderful flavors. I love butternut squash and it's sweetness is nicely balanced by the combination of spices in the stew. Today I added parsnips along with the carrots and squash--yum! The spiced quinoa really goes well with it. It's nice to use an alternative grain, like quinoa, for a change from the normal rice, bulgur, or couscous. It has great texture and is beautiful too! This is definitely one of my favorite recipes. And my husband will eat it too!! Continue for recipe.

Quinoa with Moroccan Winter Squash and Carrot Stew
Bon Appetit


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
1 cup water
1 can diced tomatoes (14 1/2 ounce)
2 tablespoons fresh lemon juice
3 cups cubed, peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4 inch cubed, peeled carrots (I used use a little more squash and a little less 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 water

1/2 cup chopped fresh cilantro, divided

1. For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes.

2. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients.

3. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots.

4. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 40 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

5. 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.

6. 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.

7. Rewarm stew. Stir in half of cilantro. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

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