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Quinoa with Moroccan Winter Squash and Carrot Stew

Bruce Aidells
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

1-inch cubes Butternut squash

2 1/4 cups

Carrot

1/2 cup

Cilantro, fresh

1/2 tsp

Coriander, ground

5

Garlic clove

1/2 tsp

Ginger, ground

2 tsp

Mint, fresh

1 1/2 cups

Onion

1 14 1/2 ounce can

Tomatoes

2 tbsp

Lemon juice, fresh

1 cup

Quinoa

1/2 tsp

Black pepper, ground

1/2 tsp

Cayenne pepper

2 tsp

Hungarian sweet paprika

1 pinch

Saffron

1 1/2 tsp

Salt

1 tsp

Turmeric

3 tbsp

Olive oil

1/2 tsp

Cumin, ground

1 tbsp

Butter

3 cups

Water