Quinoa with Moroccan Winter Squash and Carrot Stew

This was very tasty. Don't attempt if you or someone you are feeding doesn't like hot and spicy food. It had a great flavor; don't leave out the cilantro or mint. The only ingredient I left out was the saffron. My only complaint is that the stew took twice as long. I think I cut my carrots and squash the size they said, but they took forever to cook. I would cut a little smaller next time and leave an extra cushion of time. I thought it would take 45-60 mins, but I had to wait almost 30 minutes more. If you have limited time, I would make the stew the night before. The quinoa can be made in about 30 minutes.

Bon Appetit, January 2006

4 to 6 Servings

STEW

2 tbsp olive oil

1 cup chopped onion

3 garlic cloves, chopped

2 tsp Hungarian 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 ground ginger

1/2 tsp cayenne pepper

pinch of saffron

1 cup water

1 14.5 oz can diced tomatoes, drained

2 tbsp fresh lemon juice

3 cups 1-inch cubes peeled butternut squash (from 1 1/2-lb squash)

2 cups 3/4-inch cubes peeled carrots

QUINOA

1 cup quinoa

1 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 tsp salt

1/2 tsp turmeric

2 cups water

1/2 cup chopped fresh cilantro, divided

2 tsp chopped fresh mint, divided

For Stew: Heat oil in large saucepan over medium heat. Add onion; saute 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; saute 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.