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Quinoa with Butternut Squash picture

Quinoa with Butternut Squash

Quinoa (pronounced keen-wa) is a grain that is delicious, slightly nutty in flavor and loaded with protein. Cooked with an assortment of vegetables this dish is a meal in itself.

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  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon of each of the following: ground coriander, ground cumin, turmeric, ground ginger
  • 1/8 teaspoon cayenne pepper
  • 3 cups water, vegetable stock or chicken stock
  • 1 14 1/2-ounce can diced tomatoes
  • 1 small butternut squash, peeled, seeded and cut into 1/2-inch dice
  • 3 large carrots, peeled (if desired) and cut into 1/2-inch dice
  • 1 orange sweet potato (a.k.a. garnet yam), peeled and cut into 1/2-inch dice
  • 1 cup quinoa
  • 1/2 cup frozen peas
  • 1 tablespoon butter
  • 1/2 cup slivered almonds
  • 1/2 cup raisins (optional)
  • 1 cup plain yogurt (optional)
  • 2 teaspoons lemon juice (optional)

Serves 4 to 6

  1. Heat the olive oil over medium heat in a large saucepan, Dutch oven or stock pot. When hot, add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the garlic and cook for 1 minute more.
  2. Add the paprika, coriander, cumin, turmeric, ginger and cayenne. Stir well to incorporate, and then add the water or stock and the tomatoes. Bring the mixture to a boil and add the squash, carrots, sweet potato and quinoa. Stir well.
  3. Turn the heat down so the mixture is just simmering and cover the pot. Cook for 15 to 18 minutes, or until the vegetables are soft and the quinoa is cooked (the grains will become translucent with a ring around the outside of the grain).
  4. Meanwhile, melt the butter in a small skillet and add the slivered almonds. Cook, stirring, just until the almonds start to brown, about 2 minutes. Remove from heat and reserve.
  5. When the quinoa mixture is cooked, stir in the frozen peas, almonds and raisins (if using.) Taste the mixture and add salt and pepper as desired. Serve hot.
  6. If you like, make a yogurt sauce by combining the yogurt with the lemon juice and 1/2 teaspoon of salt.  Serve as an accompaniment to the quinoa.

I love your recipes. They are simple but delicious!

M. Moore