Delicious and with Moroccan flavors that will transfer instantly to that delicious region of the world
Course Vegetarian
Cuisine Moroccan
Keyword pumpkin, quinoa
Diet vegetarian
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr
Servings 4people
Calories 397
Author Epicurious
Ingredients
Stew
2tablespoonsolive oil
1cupchopped onion
3garlic cloveschopped
2teaspoonsHungarian sweet paprika
1teaspoonsalt
1/2teaspoonground black pepper
1/2teaspoonground coriander
1/2teaspoonground cumin
1/2teaspoonturmeric
1/2teaspoonground ginger
1/2teaspooncayenne pepper
Pinchsaffron
400gdiced tomatoesfrom a can (2 cups)
2tablespoonsfresh lemon juice
1butternut squashpeeled and cubed
2cupscarrotssliced
Quinoa
1cupquinoa
1tablespoonbutter
1tablespoonolive oil
1/2cupfinely chopped onion
1/4cupfinely chopped peeled carrot
2garlic clovesminced
1/2teaspoonsalt
1/2teaspoonturmeric
2cupswater
1/2cupchopped fresh cilantrodivided
2teaspoonschopped fresh mintdivided
Instructions
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.