Winter Squash Stew w/ Quinoa
Winter Squash Stew with Quinoa Recipe from Down to Earth Organic and Natural
Yield
4-6 Servings
Ingredients
Stew
- 2 Tablespoons olive oil
- 1 cup chopped onion
- 3 garlic cloves, chopped
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 1 cup water
- 1 (14.5-ounce) can diced tomatoes, drained
- 2 Tablespoons lemon juice
- 2 cups cubed butternut squash
- 1 cup cubed kabocha squash
- 2 cups cubed carrots
- ¼ cup chopped fresh cilantro
- 1 Tablespoon chopped fresh mint
Quinoa
- 1 cup quinoa, rinsed and drained
- 2 Tablespoons olive oil
- ½ cup finely chopped onion
- ¼ cup finely chopped carrot
- 2 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon turmeric
- 2 cups water
- ¼ cup chopped fresh cilantro
- 1 Tablespoon chopped fresh mint
Instructions
- To cook Stew: Heat oil in a saucepan over medium heat.
- Add onion and sauté until soft, about 5 minutes. Add garlic and stir 1 minute. Mix in seasonings.
- Add water, tomatoes and lemon juice. Bring to a boil.
- Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.
- Once veggies are done, gently fold in cilantro and mint.
- While waiting for stew to cook, begin cooking the Quinoa: Heat oil in a saucepan over medium heat. Add onion and carrot. Cook until vegetables begin to brown, stirring often, about 10 minutes.
- Add garlic, salt and turmeric. Sauté for 1 minute. Add quinoa and stir 1 minute. Add 2 cups water.
- Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
- Scoop quinoa onto a platter and spoon stew on top. Sprinkle with cilantro and mint. Enjoy!