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Quinoa with Moroccan Winter Squash and Carrot Stew

Quinoa with Moroccan Winter Squash and Carrot Stew comes together with Stew, Olive Oil, Onion, Garlic, and Hungarian Sweet Paprika. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Stew
• 2 tbsp
• 1 cup
• 3
• 2 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 pinch
• 1 cup
• 14 1/2 oz
• 2 tbsp
• 3 cup
• 2 cup
• 1 cup
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1/4 cup
• 2
• 1/2 tsp
• 1/2 tsp
• 2 cup
• 1/2 cup
• 2 tsp

Method (preview)

1. 1

   Heat oil in large saucepan over medium heat.

2. 2

   Add onion; saut� until soft, stirring often, about 5 minutes.

3. 3

   Add garlic; stir 1 minute.

4. 4

   Mix in paprika and next 8 ingredients.

5. 5

   Add 1 cup water, tomatoes and lemon juice.

6. 6

   Bring to boil.

7. 7

   Add squash and carrots.

8. 8

   Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.

9. 9

   Season with salt and pepper. (Can be prepared 1 day ahead.

10. 10

    Cover and chill.)

11. 11

    Rinse quinoa; drain.

12. 12

    Melt butter with oil in large saucepan over medium heat.

13. 13

    Add onion and carrot.

14. 14

    Cover; cook until vegetables begin to brown, stirring often, about 10 minutes.

15. 15

    Add garlic, salt, and turmeric; saut� 1 minute.

16. 16

    Add quinoa; stir 1 minute.

17. 17

    Add 2 cups water.

18. 18

    Bring to boil; reduce heat to medium-low.

19. 19

    Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

20. 20

    Rewarm stew.

21. 21

    Stir in half of cilantro and half of mint.

22. 22

    Spoon quinoa onto platter, forming well in center.

23. 23

    Spoon stew into well.

24. 24

    Sprinkle remaining herbs over.

25. 25

    Contributed to the FareShare Gazette by Chupa; 14 November 2006. www.fareshare.net