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Moroccan Quinoa Stew

Servings 5 people

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 jalapeno, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1 small butternut squash, peeled, seeded, and cut into 1" cubes
  • 2 carrots, peeled and sliced a 1/2"
  • 1 tsp salt
  • 4 cups vegetable stock
  • 1 cup canned diced tomato
  • 3/4 cup quinoa
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup golden raisins
  • 1/4 cup dried apricots, quartered
  • 1/3 cup green olives, quartered
  • 1/2 lemon
  • toasted almonds, and chopped cilantro or mint, or cilantro micro-greens for garnish

Instructions

  1. In a large dutch oven or heavy bottom pot, heat oil over medium heat. Add the onions, jalapeƱo, and garlic. Cook until softened, about 5 minutes. Add the cumin, coriander, cinnamon, cardamom, and turmeric and cook until fragrant, about 1 minutes. Add the squash and carrots and season with salt. Cook for 5 minutes more, stirring occasionally. Add the vegetable stock and diced tomatoes and bring to a boil and then simmer for 20 minutes, uncovered.

  2. Stir in the quinoa and simmer covered for an additional 10 minutes. Add the chickpeas, raisins, apricots, and green olives, and simmer for 5 minutes more. Remove from heat and allow to sit covered for 5 minutes. Squeeze the juice of half a lemon and season to taste.

  3. Serve hot with toasted almonds and chopped herbs.