Moroccan Butternut Squash and Carrot Stew Over Quinoa
Thanks to my Founding Foodie in crime, Amy, who sent me this tried and true recipe. Try swapping in sweet potatoes and/or chick peas. The stew can be made ahead and doubled for a large batch. It can be served on its own, over the quinoa recipe below, over rice or chickpeas.
Tip: measure out the spices ahead of time, then add all at once rather than one at a time. There are a lot! And if you take too long (like me) you may burn the first few spices you’ve added.
2 tablespoons olive oil
1/2 large onion, chopped
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika (or regular, if you cannot find)
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 (if sensitive to heat, cut down to 1/4 teaspoon or omit entirely)
a pinch of saffron
1 cup water
1 can diced tomatoes, drained
2 tablespoons lemon juice
3 cups butternut squash, peeled and cut into 1-inch cubes
2 cups carrots, peeled and cut into 3/4-inch cubes
1 cup quinoa (or couscous)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup onion, finely chopped
1/4 cup carrot, peeled and finely chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/4 cup chopped fresh cilantro
1 teaspoon chopped fresh mint
For the stew:
In a dutch oven or stock pot, heat the oil over medium heat. Add onions and sauté till tender and browned, stirring often, about 5 minutes. Add garlic and sauté another minute. Stir in all seasonings – paprika, salt, pepper, coriander, cumin, turmeric, ginger, cayenne pepper and saffron – then add water, tomatoes and lemon juice. Bring all to a boil.
Stir in squash and carrots, then cover and simmer until the veggies are soft and tender, stirring often. This took me about 30 minutes, so cook time can vary depending on how tender or tough your vegetables are. The longer it simmers, the better all ingredients incorporate.
For the quinoa:
Rinse and drain the quinoa. While draining, melt butter into the oil over medium heat in a medium pot. Add onions and carrots, sauté till soft and browned, stirring often. Add garlic and sauté another minute. Stir in salt and turmeric. Add the quinoa and combine all together. Cook for another minute. Add water and bring to a boil. Cover, reduce heat and simmer for about 15 minutes or until the water is absorbed and quinoa is tender.
Before serving, mix the cilantro and mint into the quinoa. Serve the stew piled on top of the quinoa. For a bit of freshness, sprinkle a bit of chopped cilantro and mint on the stew!
Originally published in “Stew Me, Baby”