Quinoa with Moroccan Squash and Carrot Stew

Remember how I accidentally bought about 5 pounds of quinoa a few weeks ago? Remember how it's been sitting around just waiting for something good to come along? To my dismay, I've recently discovered that finding decent quinoa recipes is not nearly as easy as it is with, say, pasta. For some reason the word "quinoa" in a recipe seems to bring out the strangest sides of people and their taste buds. I've tried a few truly unappetizing dishes that didn't make it to our blog by virtue of being too close to nastiness. But I've finally found something worth sharing. 

This dish is Moroccan. It is delicious. It is orange. I should have made it for Halloween. Translated from non-ESL student lingo (I'm currently experiencing end-of-semester-overload): This delicious dish, which I really should have made for Halloween due to its astonishingly orange color, hails from Morocco. Or at least the recipe claims it's Moroccan. Having only been to Morocco for a grand total of 10 hours, I'm really no expert on their cuisine, but it smelled very Middle Eastern, being full of Middle Eastern style spices. It goes quite well with the quinoa, but if you don't happen to have an oversized bag full of the magic grain in your cupboard, rice would probably do just fine as well. 

Check back on Monday for some last minute Thanksgiving recipes!


Quinoa with Moroccan Squash and Carrot Stew
Recipe adapted from Bon Appetit January 2006
Pictures by Caroline

Serves 4-6

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 garlic cloves, chopped
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon ground coriander
• 3/4 teaspoon ground cumin
• 3/4 teaspoon turmeric
• 3/4 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1 cup chicken or vegetable broth
• 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 carrots
• 1 15 oz can chick peas (garbanzo beans) drained and rinsed
• 2 cups quinoa, well rinsed
• 4 cups chicken or vegetable broth

1. 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 (spices). 
2. Add 1 cup broth, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. 
3. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20-25 minutes. Season with salt and pepper.
4. Meanwhile, bring 4 cups of broth to a boil. Add quinoa and bring to a boil; cover and reduce heat to medium low and simmer until liquid is absorbed, 15-20 minutes. Serve with stew on top.