Quinoa With Moroccan Winter Squash and Carrot Stew

May 17, 2023May 17, 20230 0
Quinoa With Moroccan Winter Squash and Carrot Stew Recipe
in Main

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1 cup chopped onion
3 -5 garlic cloves , chopped
2 teaspoons sweet Hungarian paprika
1 teaspoon salt
1/2 teaspoon fresh ground 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
1 cup chicken broth
14 1/2 ounces canned diced tomatoes , including juices
2 tablespoons fresh lemon juice
3 cups cubed peeled butternut squash ( from 1 1/2-pound squash )
2 cups cubed peeled carrots
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 chicken broth
1/2 cup chopped fresh cilantro , divided
2 teaspoons chopped of fresh mint , divided

Nutrision Information

Servings Per Recipe
6
Calories
262
Sugar
9g
Fat
8g
Quinoa With Moroccan Winter Squash and Carrot Stew is a hearty and healthy main dish that is perfect for a cold winter night. This dish is a blend of Moroccan spices, squash, and quinoa, providing a satisfying meal with warm, aromatic flavors. It is perfect for vegetarians and vegans who want to have a meatless dinner, and a great way to use up all the winter squash and carrots you may have stored up. This dish can be made in large quantities, making it perfect for meal prep, and it can be stored in the fridge for a few days. It is a great source of protein, fiber, and complex carbs that provide sustained energy throughout the day. The mint and cilantro added to the dish give it a pop of freshness and make it even more delightful!

Instructions

1.In a large pot, heat up 2 tablespoons of olive oil on medium heat. Then add chopped onion and garlic in it and stir them for about 5 minutes.
2.Add the Hungarian paprika, salt, pepper, coriander, cumin, turmeric, ginger, and cayenne pepper into the pot.
3.Pour 1 cup chicken broth and canned diced tomatoes with juices to the pot and stir. Add fresh lemon juice, cubed peeled butternut squash, and cubed peeled carrots to the pot and mix well.
4.Stir in quinoa. Bring everything to a boil, then reduce heat to medium-low and simmer it for 20-25 minutes until the quinoa is cooked and the vegetables are tender.
5.Meanwhile, heat butter and olive oil in a saucepan over medium heat. Add finely chopped onion, peeled carrot, minced garlic, salt, and turmeric into the saucepan. Cook and stir everything for about 5 minutes.
6.Pour 2 cups chicken broth to the saucepan and stir. Reduce heat to medium-low and simmer it for 10-15 minutes until the vegetables are tender.
7.Divide the Quinoa With Moroccan Winter Squash and Carrot Stew among bowls, top it with the cooked vegetables from the saucepan. Garnish with chopped fresh cilantro and mint and serve it hot.

PROS

This dish is a great source of vegetable protein, and is very satisfying and nutrient-dense.

It is filling and perfect for a cold night, with the perfect balance of sweet, savory, and spicy flavors.

CONS

This dish can be high in carbs and calories, so it is important to be mindful of serving sizes.

Quinoa is high in oxalates which can interfere with the absorption of certain minerals in the body.

HEALTH & BENEFITS

This dish is a great source of protein, vitamins, and minerals, especially vitamin A, beta-carotene, and fiber.
It is rich in antioxidants and anti-inflammatory compounds that can help to boost immunity, improve heart health, and reduce the risk of chronic diseases.

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