Morrocan Stew with Squash, Carrots, and Quinoa
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- 2 tablespoon(s) Olive oil
- 1 cup(s) onions chopped
- 3 clove(s) garlic chopped
- 1 teaspoon(s) paprika
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 1.2 teaspoon(s) ground coriander
- 1/2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) ground ginger
- 1/4 teaspoon(s) cayenne pepper or to taste
- 2 tablespoon(s) honey
- 1/2 cup(s) water
- 1 can(s) tomatoes, diced with juice 14 oz
- 2 tablespoon(s) fresh lemon juice
- 4 cup(s) butternut squash 1 inch cubes
- 4 carrots, sliced in rounds
- 1 cup(s) quinoa
- 1 tablespoon(s) butter
- 1/2 cup(s) fresh cilantro chopped
- 1. Heat oil in large saucepan over medium heat. Add onion; saute until soft, stirring often, about 5 minutes.
- 2. Add garlic; stir 1 minute.
- 3. Mix in paprika and next 6 ingredients
- 4. Add water, tomatoes and lemon juice. Bring to a boil. Add squash and carrots. Add honey. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
- 5. Meanwhile, make the quinoa according to package directions. Add butter to the boiling water. Takes about 15 minutes after water boils. Fluff after water is absorbed.
- 6. When both quinoa and stew are done, mix together and top with cilantro.
This recipe is a personal recipe added by JANETDEVRIES and has not been tested or endorsed by MyRecipes.
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Morrocan Stew with Squash, Carrots, and Quinoa Recipe at a Glance
- COURSE: Side Dishes/Vegetables