Tonight we prepared this delicious, easy to make stew and quinoa dish, adapted from a recipe in Bon Appetit magazine. I’d never actually made quinoa before, and was surprised at its appearance before cooking — it’s a lot smaller than I thought. It plumps up nicely when cooked, and has a unique texture — it’s light and fluffy, but the germ separates from the grain and adds a slight crunch to each bite. Delicious.
This is one of my new favorite vegetarian dinners. I really like the taste of the spices with the squash and carrots.
Mmmmmm! Yeah, what is that spice?
There’s a bunch of spices in there, but you’re probably tasting the cayenne…
Gives it a little kick!
By the way, butternut squash seeds look a lot like pumpkin seeds… I wonder if anyone ever roasts them?
I’m sure you could… mmm, thanks for making us dinner!
Yeah, really .. recipe please!
Quinoa with Butternut Squash and Carrot Stew
For the stew:
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 tsp sweet paprika
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tbsp fresh lemon juice
3 cups butternut squash, peeled and cut into 1″ cubes
2 cups carrots, peeled and cut into 3/4″ cubes
For the quinoa:
1 cup quinoa
1/2 tbsp butter
1 tbsp 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
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 the dry spices. Add 1 cup water, the drained tomatoes, and the lemon juice, and bring to boil. Add the squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
Rinse quinoa and 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 and bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
Print This Recipe