Stew Ingredients:
2 Tablespoons olive oil
1 cup chopped onion
3 chopped garlic cloves
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 14.5 oz can diced tomatoes, drained
2 Tablespoons fresh lemon juice
3 cups of 1" cubes, peeled butternut squash (from a 1 1/2 lb squash)
2 cups 3/4" cubes peeled carrots
Quinoa Ingredients:
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
Procedure for Stew:
1. Heat oil in large saucepan over medium heat.
2. Add onion and suate until soft, stirring often (approx. 5 min.)
3. Add garlic and stir (approx. 1 min.)
4. Mix in paprika and next 8 ingredients (spices).
5. Add 1 cup water, tomatoes, and lemon juice and bring to a boil.
6. Add squash and carrots and cover and simmer over medium-low heat until vegetables are tender stirring occasionally (approx. 20 min.)
7. Season with salt and pepper.
(Can be prepared 1 day ahead. Cover and chill.)
Procedure for Quinoa:
1. Rinse quinoa and drain.
2. Melt butter with oil in large saucepan over medium heat.
3. Add onion and carrot; cover and cook until vegetables begin to brown, stirring often (approx. 10 min.)
4. Add garlic, salt and turmeric and saute (approx. 1 min.)
5. Add quinoa, stir (approx. 1 min.)
6. Add 2 cups water and bring to a boil then reduce heat to medium-low.
7. Cover and simmer until liquid is absorbed and quinoa is tender (approx. 15 min.)
Warm stew (if chilled) and 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.
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