Quinoa with Moroccan Winter Squash and Parsnip Stew

Ingredients

Stew
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

Quinoa
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.