Saturday, July 26, 2014
Inquirer Daily News

Morrocan Stew with Butternut Squash, Carrots and Quinoa

Makes 4-6 servings

Morrocan Stew with Butternut Squash, Carrots and Quinoa

Moroccan Stew With Squash and Carrots simmers on the stove at Bayard Taylor School.
Moroccan Stew With Squash and Carrots simmers on the stove at Bayard Taylor School. MICHAEL S. WIRTZ / Staff Photographer

Makes 4-6 servings

2 tablespoons olive oil

1 cup chopped onion

3 garlic cloves, chopped

1/2 to 1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper, or to taste

1/2 cup water

1 14 1/2-ounce can diced tomatoes, with juice

2 tablespoons fresh lemon juice

4 cups 1-inch cubes peeled butternut squash

4 carrots, peeled and sliced into rounds

1 cup quinoa

1 tablespoon butter

1/2 cup chopped fresh cilantro

 

1. Heat oil in large saucepan over medium heat. Add onion; saute until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 6 ingredients.

2. Add water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.

3. Meanwhile, make the quinoa according to package directions. Add butter to the boiling water. (It's similar to rice, although it cooks a little quicker, taking about 15 minutes to cook after the water boils. It should be fluffed after all the water is absorbed.)

4. When both quinoa and stew are done, mix together and top with cilantro.

- Adapted from a Bon Appetit recipe from Bruce Aidells and Nancy Oakes.

Per serving (based on 6): 253 calories, 9 grams protein, 41 grams carbohydrates, 7 grams sugar, 8 grams fat, 5 milligrams cholesterol, 442 milligrams sodium, 5 grams dietary fiber.

 


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