Photo: Winter Squash Stew with Quinoa

Winter Squash Stew w/ Quinoa

Yield: 
4-6 Servings

Updated: Wed, 02/21/2018 - 10:42pm

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

  1. To cook Stew: Heat oil in a saucepan over medium heat.
  2. Add onion and sauté until soft, about 5 minutes. Add garlic and stir 1 minute. Mix in seasonings.
  3. Add water, tomatoes and lemon juice. Bring to a boil.
  4. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.
  5. Once veggies are done, gently fold in cilantro and mint.
  6. 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.
  7. Add garlic, salt and turmeric. Sauté for 1 minute. Add quinoa and stir 1 minute. Add 2 cups water.
  8. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
  9. Scoop quinoa onto a platter and spoon stew on top. Sprinkle with cilantro and mint. Enjoy!