Wednesday, July 25, 2012

quinoa w/moroccan winter squash and carrot stew

Here's a yummy, quick way to fix quinoa, which is a great source of protein.  It comes from a Moroccan stew recipe.  I'll include the whole recipe, but I often only fix the quinoa portion of it.

This recipe come from, one of my favorite recipe sites.

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.

Quinoa w/Moroccan Winter Squash & Carrot Stew

Stew – makes a lot, try storing half in freezer or cutting recipe for stew in half, leave quinoa recipe the same amount, it's yummy!

    •    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

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.)

    •    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 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.

Nutritional Information
Per serving: 271 calories, 11 g fat (2 g saturated), 5 mg cholesterol, 645 mg sodium, 40 g carbohydrates, 7 g fiber, 7 g protein


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