Quinoa with Moroccan winter squash and carrot stew

Quinoa with Moroccan winter squash and carrot stew

I hope everyone had a wonderful holiday weekend. I don't know about you but I was ready to pull my hair out by the time Thanksgiving rolled around. So, needless to say, there were a handful of days where our dinners were either leftovers or burgers. I just did not want to cook anymore. However, after a three day break from cooking I decided to refresh reboot my love of cooking with this recipe. I had actually purchased everything to make it before the holidays but considering I had a three day cooking and baking extravaganza, I didn't get around to making it until now. I really wish I had the energy to make it before because it's delicious and oh so perfect for these colder nights we've been getting here.

Ingredients

  • 2 Tbsp olive oil
  • 2
  • Tbsp olive oil
  • Tbsp
  • 1 cup chopped onion
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 3 garlic cloves, chopped
  • 2 tsp Hungarian sweet paprika
  • 2 tsp Hungarian sweet paprika
  • 1 tsp salt
  • 1
  • tsp salt
  • tsp
  • 1/2 tsp ground black pepper
  • 1/2
  • tsp ground black pepper
  • tsp
  • 1/2 tsp ground coriander
  • 1/2
  • tsp ground coriander
  • tsp
  • 1/2 tsp ground cumin
  • 1/2
  • tsp ground cumin
  • tsp
  • 1/2 tsp turmeric
  • 1/2
  • tsp turmeric
  • tsp
  • 1/2 tsp ground ginger
  • 1/2
  • tsp ground ginger
  • tsp
  • 1/2 tsp cayenne pepper
  • 1/2
  • tsp cayenne pepper
  • tsp
  • Pinch of saffron
  • Pinch of saffron
  • 1 cup water
  • 1 cup water
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 2 Tbsp fresh lemon juice
  • 2
  • Tbsp fresh lemon juice
  • Tbsp
  • 3 cups 1-inch cubes peeled butternut squash (from 1 1/2 pound squash)
  • 3 cups 1-inch cubes peeled butternut squash (from 1 1/2 pound squash)
  • 2 cups 3/4-inch cubes peeled carrots
  • 2 cups 3/4-inch cubes peeled carrots

Ingredients

  • 1 cup quinoa
  • 1 cup quinoa
  • 1Tbsp butter
  • 1Tbsp butter
  • 1 Tbsp olive oil
  • 1
  • Tbsp olive oil
  • Tbsp
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled carrot
  • 1/4 cup finely chopped peeled carrot
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 1/2tsp  salt
  • 1/2
  • tsp  salt
  • tsp
  • 1/2 tsp turmeric
  • 1/2
  • tsp turmeric
  • tsp
  • 2 cups water
  • 2 cups water
  • 1/2 cup chopped fresh cilantro, divided
  • 1/2 cup chopped fresh cilantro, divided
  • 2 tsp chopped fresh mint, divided
  • 2
  • tsp chopped fresh mint, divided
  • tsp
Read the whole recipe on Holy Cannoli Recipes