Categories: vegetarian dinner
Ingredients
- Stew
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- 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
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- Quinoa
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- 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
Directions
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For stew: Heat oil in large saucepan over medium heat.
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Add onion; sauté until soft, stirring often, about 5 minutes.
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Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients.
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Add 1 cup water, tomatoes, and lemon juice.
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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.)
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For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat.
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Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes.
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Add garlic, salt, and turmeric; sauté 1 minute.
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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.
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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.