A well-stocked spice cabinet is key for this stew. Each serving packs nearly half of your daily fiber, essential for better digestion and weight control.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
18 mins
total:
35 mins
Yield:
Serves 4 (serving size: about 1/2 cup quinoa and about 1 1/4 cups squash mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high. Add onion and garlic; sauté 5 minutes or until golden. Stir in salt and next 5 ingredients (through pepper); cook 1 minute. Stir in tomato paste; cook 1 minute. Stir in squash and chickpeas; cook 2 minutes. Add tomatoes and stock, scraping pan to loosen browned bits. Bring to a simmer; cook 20 minutes or until squash is tender.

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  • Heat quinoa according to package directions. Divide quinoa among 4 shallow bowls. Top evenly with squash mixture, arugula, and yogurt.

Nutrition Facts

413 calories; fat 9g; saturated fat 1g; protein 17g; carbohydrates 69g; fiber 12g; sodium 578mg; sugars 11g.
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