hungry poodle

Stew

2 T. olive oil
1 onion, chopped
3 cloves garlic, minced
2 t. sweet paprika
1 t. salt
1/2 t. pepper
1/2 t. ground coriander
1/2 t. ground cumin
1/2 t. turmeric
1/2 t. ground ginger
1/4 to 1/2 t. cayenne pepper (I used 1/2 t. but beware, that makes this dish pretty fabulously hot)
1 cup water
1 14-1/2 oz. can diced tomatoes
2 T. fresh lemon juice
3 cups peeled butternut squash, cut into 1-in. cubes
2 cups peeled carrots, cut into 3/4-in. cubes

Quinoa

1 cup quinoa (I buy pre-rinsed quinoa at Costco)
1 T. butter
1 T. olive oil
1/2 c.onion, finely chopped
1/4 c. carrots, finely chopped
2 cloves garlic, minced
1/2 t. salt
1/2 t. turmeric
2 c. water
1/2 c. chopped cilantro

For the stew: heat oil in a large pot and add onion; saute until soft, about 5 min. Add garlic and cook 1 min. Mix in paprika, salt, pepper, coriander, cumin, turmeric, ginger and cayenne pepper.

Add water, tomatoes and lemon juice and bring to a boil. Add squash and carrots. Cover and simmer until vegetables are tender, about 20 min. Season to taste with salt and pepper. (You can prepare this a day ahead and reheat it.)

For the quinoa: Rinse quinoa and drain. Melt butter with oil in a large saucepan; add onion and carrot. Cover and cook until vegetables being to brown, about 10 min. Add garlic, salt and turmeric. Cook 1 min. Add quinoa and cook another 1 min. Add 2 cups water; bring to a boil, reduce heat, cover and simmer until liquid is absorbed and quinoa is tender, about 15 min.

If you’ve refrigerated the stew, re-heat it and stir in half of the cilantro. Spoon quinoa onto a platter, forming a well in the center. Spoon the stew into the center and sprinkle with remaining cilantro.

Serves 4