Quinoa with Moroccan Winter Squash and Carrot Stew
INGREDIENTS
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2 tablespoons olive oil
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1 cup chopped onion
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3 garlic cloves, chopped
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2 teaspoons Hungarian sweet paprika
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon turmeric
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1/2 teaspoon ground ginger
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1/2 teaspoon cayenne pepper
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Pinch of saffron
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1 cup water
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1 14 1/2-ounce can diced tomatoes, drained
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2 tablespoons fresh lemon juice
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3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
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2 cups 3/4-inch cubes peeled carrots
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1 cup quinoa*
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1 tablespoon butter
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1 tablespoon olive oil
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1/2 cup finely chopped onion
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1/4 cup finely chopped peeled carrot
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/2 teaspoon turmeric
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2 cups water
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1/2 cup chopped fresh cilantro, divided
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2 teaspoons chopped fresh mint, divided
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