QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW

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QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW

Stew:

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

Pinch of saffron

1 cup water

1 14 1/2-ounce can diced tomatoes, drained

2 tablespoons fresh lemon juice

3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)

2 cups 3/4-inch cubes peeled carrots

Quinoa:

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

2 teaspoons chopped fresh mint, divided

 

 

 

 

For stew:

Heat oil in large saucepan over medium heat. Add onion; sauté until

soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix

in paprika and next 8 ingredients. Add 1 cup water, 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; 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.

 

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.

 

*A grain with a delicate flavor and a texture similar to couscous;

available at natural foods stores.

 

Makes 4 to 6 servings.

 

Source: Bon Appétit, January 2006, Bruce Aidells and Nancy Oakes

Formatted by Chupa Babi in MC: 10.10.06

 

A gorgeous, satisfying vegetarian main course that's easy to make.

Quinoa requires no pre-soaking, so it's as simple to do as rice.