Ingredients for Quinoa With Winter Squash And Carrot Stew
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Sweet Hungarian Paprika
- Salt and pepper to taste
- Ground Black Pepper
- Ground Coriander
- Ground Cumin
- 1/2 teaspoon turmeric
- Ground Ginger
- Cayenne Pepper
- Saffron
- 1 cup water
- Diced Tomatoes
- Fresh Lemon Juice
- Butternut Squash
- 2 medium carrots, peeled and chopped
- 1 cup quinoa, rinsed
- 2 tablespoons butter
- Carrot
- Fresh Cilantro
- Of Fresh Mint
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Quinoa With Winter Squash And Carrot Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Quinoa With Winter Squash And Carrot Stew
- **Prepare the Stew:** Heat 1 tablespoon olive oil in a large saucepan over medium heat.
- Add 1 medium chopped onion and sauté until softened, about 5 minutes, stirring frequently.
- Add 2 minced garlic cloves and stir for 1 minute.
- Stir in 1 teaspoon paprika.
- Add 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup water, and 2 tablespoons lemon juice.
- Bring to a boil.
- Add 2 cups cubed butternut squash and 2 chopped carrots.
- Reduce heat to medium-low, cover, and simmer for 20 minutes, or until vegetables are tender, stirring occasionally.
- Season with salt and pepper to taste.
- **Prepare the Quinoa:** While the stew simmers, rinse 1 cup quinoa under cold water and drain.
- In a large saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat.
- Add 1/2 a medium chopped onion and 1 chopped carrot; cover and cook, stirring frequently, until vegetables begin to brown (about 10 minutes).
- Add 2 minced garlic cloves, 1/2 teaspoon turmeric, and salt to taste. Sauté for 1 minute.
- Add the rinsed quinoa and stir for 1 minute.
- Add 2 cups of water, bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is tender.
- **Combine and Serve:** Gently rewarm the stew.
- Stir in half of the chopped cilantro and mint.
- Spoon the cooked quinoa onto a serving platter, creating a well in the center.
- Spoon the stew into the well in the quinoa.
- Sprinkle the remaining cilantro and mint over the top. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
45g
Fat
16g
Carbs
19g
