Quinoa with Moroccan Winter Squash Stew

February is almost over, but winter is still hanging on in Cleveland. There's a thick blanket of snow on the ground, and a distinct lack of good produce to be found; I've just about eaten my share of potatoes and I don't think I can bear to look at another apple. Unfortunately, the farmers market doesn't start until April -- and we won't see any local tomatoes until late May, at the earliest! What's a girl to do?

Fall back on an old favorite, butternut squash. But rather than simply roasting it, why not go for something with punch? This moroccan stew calls for almost a pantryful of spices, but they meld together in a way that makes this dish incredibly satisfying. And the colors -- the colors! They'll add a little sunshine to any overcast day.

Quinoa with Moroccan Winter Squash Stew:

(slightly modified from Bon Appetit)

For the stew:
2 tbsp olive oil
1 cup chopped onion
3 cloves garlic, chopped
2 tsp Hungarian sweet paprika
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp cayenne pepper
Pinch of saffron
1 cup water
1 14.5oz can diced tomatoes
2 tbsp lemon juice
3 cups 1" cubes of butternut squash (from a 1.5lb squash)
2 cups 3/4" cubes of carrots

For the quinoa:
1 cup quinoa
1 tbsp butter
1 tbsp olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp turmeric
2 cups water
1/4 cup chopped fresh flat leaf parsley

For the stew:
Heat the oil in a large saucepan over medium heat. Add onion; saute 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 carrots. Cover and simmer on medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For the quinoa:
Rinse quinoa; drain. Melt butter with oil in a large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; saute 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.

Rewarm stew. Stir in half of the parsley. Spoon quinoa onto platter, forming well in the center. Spoon stew into well. Sprinkle over remaining parsley.

Makes 4 to 6 servings.
(although, it was so tasty that we ended up polishing off most of it for lunch)

Bon App├ętit, January 2006

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