Quinoa with Moroccan Winter Squash and Parsnip Stew
- Number of Servings: 6
Ingredients
IngredientsStew2 tablespoons olive oil1 cup chopped onion3 garlic cloves, chopped2 teaspoons Hungarian sweet paprika1 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon ground coriander1/2 teaspoon ground cumin1/2 teaspoon turmeric1/2 teaspoon ground ginger1/2 teaspoon cayenne pepperPinch of saffron1 cup water1 14 1/2-ounce can diced tomatoes, drained2 tablespoons fresh lemon juice3 cups 1-inch cubes peeled butternut squash (from 11/2-pound squash)2 cups 3/4-inch cubes peeled parsnipsQuinoa1 cup quinoa*1 tablespoon butter1 tablespoon olive oil1/2 cup finely chopped onion1/4 cup finely chopped peeled parsnip2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon turmeric2 cups water
Makes 6 servings
For stew:
Heat oil in large saucepan over medium heat. Add
onion; sauté until soft, stirring often, about 5
minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and parsnips.
Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
For quinoa:
Rinse quinoa; drain. Melt butter with oil in large
saucepan over medium heat. Add parsnip
Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 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.
Number of Servings: 6
Recipe submitted by SparkPeople user CELIACCHRIS.
For stew:
Heat oil in large saucepan over medium heat. Add
onion; sauté until soft, stirring often, about 5
minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and parsnips.
Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
For quinoa:
Rinse quinoa; drain. Melt butter with oil in large
saucepan over medium heat. Add parsnip
Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 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.
Number of Servings: 6
Recipe submitted by SparkPeople user CELIACCHRIS.
Nutritional Info Amount Per Serving
- Calories: 370.5
- Total Fat: 12.4 g
- Cholesterol: 5.1 mg
- Sodium: 700.2 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 6.1 g
- Protein: 9.3 g
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