QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW
Provided by Bruce Aidells
Categories Ginger Onion Side Sauté Quick & Easy Low Cal High Fiber Mint Quinoa Carrot Butternut Squash Fall Winter Healthy Low Cholesterol Cilantro Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 30
Steps:
- For stew:
- 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. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over 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 quinoa:
- Rinse quinoa; drain. Melt butter with oil in 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; sauté 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 cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
- *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.
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.
ANDEAN BEAN STEW WITH WINTER SQUASH AND QUINOA
This savory, filling pot of beans is inspired by a Chilean bean stew. I've substituted quinoa for the corn that the authentic version calls for. Make it a day ahead for the best flavor.
Provided by Martha Rose Shulman
Time 2h15m
Yield Serves 6 to 8 generously
Number Of Ingredients 12
Steps:
- Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.
- Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 3 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 4 grams
QUINOA STEW WITH SQUASH, PRUNES & POMEGRANATE
Get a dose of iron and protein from this healthy, squash casserole that's full of texture and flavour
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray and toss with 1 tbsp of the oil. Season well and roast for 30-35 mins or until soft.
- Meanwhile, heat the remaining oil in a big saucepan. Add the onion, garlic and ginger, season and cook for 10 mins. Add the spice and quinoa, and cook for another couple of mins. Add the prunes, lemon juice and stock, bring to the boil, then cover and simmer for 25 mins.
- When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.
Nutrition Facts : Calories 318 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA
This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread.
Provided by Kalypso
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 6
Number Of Ingredients 19
Steps:
- Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
- Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
- Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
- Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 36.5 g, Cholesterol 83.2 mg, Fat 11.9 g, Fiber 5.8 g, Protein 25.6 g, SaturatedFat 3.3 g, Sodium 746.9 mg, Sugar 7 g
QUINOA SALAD WITH WINTER VEGGIES AND BUFFALO CHICKEN SAUSAGE
This hearty grain salad with browned sausage, carrots, and butternut squash is tossed with quinoa for a delicious all-in-one meal.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 8
Number Of Ingredients 13
Steps:
- Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.
- While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate.
- Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.
- In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 18.5 g, Cholesterol 30.6 mg, Fat 11.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 3.2 g, Sodium 547.1 mg, Sugar 2.8 g
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- 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. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over 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.)
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- Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
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