Best 2 Quinoa With Moroccan Winter Squash And Carrot Stew Recipes
Embark on a culinary journey to Morocco with this tantalizing quinoa dish featuring a hearty medley of roasted Moroccan-spiced winter squash, tender carrots, and a chorus of aromatic spices. This wholesome and flavorful recipe is more than just a meal; it's an explosion of North African flavors that will transport your taste buds to the bustling souks of Marrakech. Alongside the main event, you'll also discover a delightful array of complementary recipes: a zesty carrot, and orange salad that bursts with freshness, a creamy and tangy yogurt sauce to bring a cooling balance, and aromatic Moroccan-spiced roasted carrots that add a smoky touch. Get ready to savor the vibrant flavors of Morocco with this culinary adventure.
Here are our top 2 tried and tested recipes!
HOW TO COOK QUINOA
We love this diminutive grain for its gentle nutty flavor, speedy preparation time, and exceptional nutritional profile. Whether you choose white, red, black, or a rainbow blend, our basic recipe turns out perfectly cooked quinoa every time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Time 25m
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Combine quinoa, 1 1/2 cups water, and salt in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.
QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW
Steps:
- FOR STEW
- Heat the oil in a large saucepan over medium heat. Add the onion; sauté until soft, stirring often, about 5 minutes. Add the garlic; stir 1 minute. Mix in the paprika and the next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add the squash and carrots. Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
- FOR QUINOA
- Rinse quinoa; drain. Melt the 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 the garlic, salt, and turmeric; sauté 1 minute. Add the quinoa; stir 1 minute. Add 2 cups water. Bring to a boil; reduce heat to medium-low. Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
- Rewarm the stew. Stir in half of the cilantro and half of the mint. Spoon the quinoa onto a platter, forming a well in center. Spoon the stew into the well. Sprinkle with the remaining herbs.
Tips:
- Prep your ingredients ahead of time: Chop the vegetables, measure out the spices, and cook the quinoa before starting the stew. This will help you save time and make the cooking process go more smoothly.
- Use a variety of winter squash: Butternut squash, kabocha squash, and acorn squash are all good choices for this stew. You can also use a mix of different types of squash.
- Don't overcrowd the pan: When cooking the squash and carrots, make sure to leave enough space between the pieces so that they can brown evenly.
- Add a little bit of sweetness: A touch of honey or maple syrup can help to balance out the tartness of the tomatoes and spices.
- Serve the stew with a side of crusty bread or rice: This will help to soak up the delicious sauce.
Conclusion:
This Moroccan Winter Squash and Carrot Stew is a hearty and flavorful dish that is perfect for a cold winter day. The combination of sweet squash, tender carrots, and aromatic spices creates a stew that is both comforting and satisfying. Serve it with a side of quinoa or rice for a complete meal.
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