Recipe Details

Quinoa with Moroccan Winter Squash and Carrot Stew

  • Servings: 4
  • Ready In 40 minutes
  • 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 oz) can diced tomatoes; drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubes peeled butternut squash
  • 2 cups 3/4-inch cubes peeled carrots
  • Quinoa:
  • 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
Instructions are at http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714

Nutritional Facts

  • Serving Size 1 Serving (334g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 300
    Calories From Fat 85
  • % Daily Value
  • Total Fat 9g
    13%
  • Saturated Fat 3g
    13%
  • Trans Fat 1g
  • Cholesterol 8g
    2%
  • Sodium 25g
    1%
  • Total Carbohydrate 46g
    14%
  • Dietary Fiber 7g
    26%
  • Sugars 40g
  • Protein 10g
    14%