Stew!
This recipe came from my Bon Appetit magazine. It's so good, and I don't think there is any way you could screw it up. So take the recipe as more of a guideline. Would be wonderful with a nice piece of fish or chicken. My comments are in parentheses, except for the italics.
Quinoa with Moroccan Winter Squash and Carrot Stew
4 to 6 servings
STEW
2 Tbsp olive oil
1 C. chopped onion
3 garlic cloves, chopped
2 tsp Hungarian Sweet Paprika
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp tumeric
1/2 tsp ground ginger
1/2 tsp cayenne pepper (made it plenty hot)
Pinch of saffron (barely noticed it)
1 C. water
1 14.5 oz can diced tomatoes. drained (forgot to drain them, makes it more soupy)
2 Tbsp fresh lemon juice (used half a lemon, good)
3 C. 1-inch cubes peeled butternut squash (from 1 1/2 pound squash)
2 C. 3/4 inch peeled carrots
QUINOA
1 C. quinoa (I found aztec red heirloom variety at Ellwood's, also comes in plain if you can find it)
1 Tbsp butter
1 Tbsp olive oil
1/2 C. finely chopped onion
1/4 C. finely chopped peeled carrot
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp tumeric
2 C. water
1/2 C. chopped fresh cilantro, divided
2 tsp chopped cresh mint, divided
(I added these ingredients all at once)
FOR STEW
Heat oil in large sacepan over medium heat. Add onion, saute until soft, stirring often, about 5 minutes. Add garlic, stir 1 minute. Mix in paprika and next 8 ingredients (mixed all the spices together before hand and added all at once). Add 1 cup water, tomatoes, and lemon juice. Bring to a boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes (squash was tender, but carrots still had a bite). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
FOR QUINOA
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat (medium saucepan worked just fine). Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10minutes. Add garlic, salt, and tumer; saute 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. If made stew day ahead, rewarm it. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in chenter. Spoon stew into well. Sprinkle remaining herbs over.
Quinoa is a grain with a delicate flabor and a texture similar to couscous; available at natural food stores.
*I would recommend chopping all the vegetables earlier in the day or a day ahead- very time consuming, or maybe I'm just slow.
*Also, tumeric will stain your wooden utensils a lovely shade of yellow.
Let me know if you try it and how it turns out! I'll try to post pictures of it as soon as I figure out how to do that. Otherwise, just check out my myspace for a photo- I'm a nerd.