Dinner

Quinoa with Moroccan Winter Squash and Parsnip Stew is for Dinner.

Quinoa with Moroccan Winter Squash and Parsnip Stew takes several minutes to prepare.

Quinoa with Moroccan Winter Squash and Parsnip Stew takes several minutes to cook.

Quinoa with Moroccan Winter Squash and Parsnip Stew makes 6 servings.

The ingredients for Quinoa with Moroccan Winter Squash and Parsnip Stew are:

Ingredients

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1
1/2-pound squash)
2 cups 3/4-inch cubes peeled parsnips

Quinoa
1 cup quinoa*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled parsnip
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water

Here is how you make Quinoa with Moroccan Winter Squash and Parsnip Stew:

Makes 6 servingsFor stew:Heat oil in large saucepan over medium heat. Addonion; sauté until soft, stirring often, about 5minutes. 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 parsnips.Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. For quinoa:Rinse quinoa; drain. Melt butter with oil in largesaucepan over medium heat. Add parsnipCover; 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 tomedium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.Number of Servings: 6Recipe submitted by SparkPeople user CELIACCHRIS.

The nutritional information for Quinoa with Moroccan Winter Squash and Parsnip Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 370.5

• Total Fat: 12.4 g
• Cholesterol: 5.1 mg
• Sodium: 700.2 mg
• Total Carbs: 59.5 g
• Dietary Fiber: 6.1 g
• Protein: 9.3 g

The dietary needs meet for Quinoa with Moroccan Winter Squash and Parsnip Stew is Gluten Free