Quinoa with Moroccan Winter Squash and Parsnip Stew

Quinoa with Moroccan Winter Squash and Parsnip Stew
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Quinoa with Moroccan Winter Squash and Parsnip Stew calories by ingredient
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My variation of a Bon Appetit Recipe My variation of a Bon Appetit Recipe
Number of Servings: 6



    2 tablespoons olive oil
    1 cup chopped onion
    3 garlic cloves, chopped
    2 teaspoons Hungarian sweet paprika
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon turmeric
    1/2 teaspoon ground ginger
    1/2 teaspoon cayenne pepper
    Pinch of saffron
    1 cup water
    1 14 1/2-ounce can diced tomatoes, drained
    2 tablespoons fresh lemon juice
    3 cups 1-inch cubes peeled butternut squash (from 1
    1/2-pound squash)
    2 cups 3/4-inch cubes peeled parsnips

    1 cup quinoa*
    1 tablespoon butter
    1 tablespoon olive oil
    1/2 cup finely chopped onion
    1/4 cup finely chopped peeled parsnip
    2 garlic cloves, minced
    1/2 teaspoon salt
    1/2 teaspoon turmeric
    2 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.

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