This vegetarian dish is a must try. The savory spices and carrot stew just meld together nicely with the quinoa and a nice pack of heat at the end of every bite!
Yields: Makes 4 to 6 Servings
Ingredients:
- 2 tbsps. Olive oil
- 1 cup Onion, chopped
- 3 Garlic cloves, chopped
- 2 tsps. Hungarian sweet paprika
- 1 tsp. Salt
- ½ tsp. Ground black pepper
- ½ tsp. Ground coriander
- ½ tsp. Ground cumin
- ½ tsp. Ground turmeric
- ½ tsp. Ground ginger
- ½ tsp. Cayenne pepper
- pinch of Saffron
- 1 cup Water
- 1 can (14 ½ ounce) Diced tomatoes, drained
- 2 tbsps. Fresh lemon juice
- 3 cups Butternut squash, peeled and cut into 1-inch cubes
- 2 cups Carrots, peeled and cut into 3/4 –inch cubes
To make the quinoa:
- 1 cup Quinoa
- 1 tbsp. Butter
- 1 tbsp. Olive oil
- ½ cup Onion, finely chopped
- ¼ cup Carrot, peeled and finely chopped
- 2 Garlic cloves, minced
- ½ tsp. Salt
- ½ tsp. Turmeric
- 2 cups Water
- ½ cup Fresh cilantro, chopped
- 2 tsps. Fresh mint, chopped
Method of Preparation:
1. In large pan over medium heat, add the oil and onion. Sautee them until they are translucent
2. Add garlic and mix in the paprika and add the rest of the dry ingredients.
3. Add the water, tomatoes and lemon juice. Bring to a boil.
4. Add squash and carrots. Cover and simmer over low heat until the vegetables are tender, stirring occasionally for about 20 minutes. Season with salt and pepper, then set it aside. To make the Quinoa: 5. Rinse quinoa and drain.
6. In another large pan over medium heat with oil. Melt the butter then add the onion and carrots. Cook them until they begin to brown for about 10 minutes.
7. Add garlic, salt and turmeric. Sauté for 1 minute. Add 2 cups of water and bring to a boil; reduce the heat to low. Cover and simmer until liquid is absorbed by the quinoa and is tender. For about 15 minutes. Set it aside.
8. Serve starting with the quinoa at the bottom and the stew at the top of the plate. Enjoy!
0 comments :
Post a Comment