Quinoa with Moroccan Winter Squash and Carrot Stew

Name: Quinoa with Moroccan Winter Squash and Carrot Stew
Yield: 4 to 6 servings
Ingredients: 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 carrots; 1 cup quinoa; 1 tablespoon butter; 1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/4 cup finely chopped peeled carrot; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon turmeric; 2 cups water; 1/2 cup chopped fresh cilantro, divided; 2 teaspoons chopped fresh mint, divided

November 7, 2012

Remember the scene in The Wizard of Oz where Dorothy steps out of her house and everything turns Technicolor? This gorgeous, colorful vegetarian supper from chefs Bruce Aidells and Nancy Oakes has the same effect on a winter day. Butternut squash absorbs the laundry list of zingy spices, but if you’re sensitive to spices, feel free to cut the cayenne by half. Add chickpeas for a hearty, nutty dose of protein, and top with a cooling dollop of Greek yogurt.

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