A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.
Ingredients
Makes 4 to 6 servings
Stew
Quinoa
Preparation
For stew:
Step 1
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:
Step 2
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.
Step 3
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.
Step 4
*A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.
Nutrition Per Serving
How would you rate Quinoa with Moroccan Winter Squash and Carrot Stew?
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Reviews (482)
Back to TopThis is a great recipe!! I love it! I always make it in the fall/winter, and I enjoy it so much. I follow the recipe as written, and it's perfect!
imd
Readfield, ME
8/30/2023
This is a wonderful dish to serve either as a vegetarian entree or alongside pork or chicken. This and rack of pork with Turkish seasoning is a family favorite. Delicious!!!
Laura H
Charleston, SC
5/4/2022
This really is the tastiest. It does take a long while with all the chopping, it can be helpful to break it down over a day or two.
Lbc
11/24/2021
Really liked this, bonus for being both tasty and healthy. Used half the cayenne (liked that way) and had to cook for nearly twice as long. Recommend a light hand with the mint and a couple of golden raisins. Made 4-5 servings total.
Anonymous
Colorado
10/31/2021
One of my winter go-to recipes. Love it and so do many of my friends.
LN83
Peoria, IL
12/8/2020
Waaayyyy Too many spices. you should still be able to taste the raw ingredients you use in a dish. I liked that it was spicy but I would have loved to be able to still taste the squash.
bkrivit
10/30/2019
Really great, but very spicy with the full amount of cayenne- almost inedibly hot. I think the reason this is getting some reviews that say it's bland and some that think it's super spicy and others that love it is because the cayanne level is tricky. For me, the full amount is way too hot. Half the cayanne made it super bland. I put in about 6/8ths of a teaspoon cayanne and it's perfect. (I added one 1/4 teaspoon and then another one about half full.) Now it's outrageously delicious. Made it once, ate leftovers every day last week, making it again this week. It's great hot and cold.. I think it works with any kind of squash. I used carnival last time and it was delicious (but they were hideous to peel, so never again) and I used butternut this time. Always good. Also, being lazy and not peeling the carrots definitely didn't ruin it, but it wasn't nearly as good.
samsim
Philadelphia, PA
12/1/2018
I should have read the reviews before making this. IT WAS BLAND AS HECK. I'm IN SHOCK at all the positive reviews. This would require A LOT of doctoring to make it tastier - maybe doubling the spices, and using chicken broth instead of water. But I definitely won't be making this again. It was a lot of effort for really mediocre results.
cheching
Toronto, ON
11/20/2018
I absolutely loved this! My wife asked for it less spicy next time. I didn't think it was too spicy - it depends on your taste. Delicious! Thank you!!
Fuentissimo
Rancho Cucamonga, CA
11/12/2018
Despite the large variety of spices, it was surprisingly bland. All my spices are new, so it wasn't that I was using old spices. I added more lemon juice and that brightened it somewhat. But I was very disappointed. I could, of course, modify it. But I would have to modify it so much it would really be a new recipe.
bongo_chick
Los Angeles, CA
3/14/2018
This was great. I am trying a "Lifestyle Challenge" with some friends and am looking for recipes that don't involve bread or pasta. I made the stew in my pressure cooker (4 minutes on high) then added a can of chickpeas and heated them through.
xtinam
Providence
1/24/2018
I have been on the look-out for interesting vegetarian recipes to cheer up a depressed vegetarian friend. I happened upon this recipe when looking for an alternative to a much more complicated and expensive Moroccan-style squash recipe by a well-known food writer for the Guardian newspaper in the UK. It was so good that I ate it every day for a week and now I'm about to cook up another batch for this week's lunches. My favourite thing about it is that it is filling in a comfortable/healthy way. The flavours are not overpowering. Each bite is a symphony of different tastes. I add spinach, heated just enough to wilt the spinach, and the combination of green and orange is really striking. Also, I eat it with quinoa instead of couscous because the sauce changes the quinoa flavour in an interesting way.
annettestone83
UK
1/21/2018
Overall a great recipe, with a lot of chopping. The flavor for me was slightly lacking overt Moroccan flavor so I added a dash of cinnamon and allspice (typical Moroccan flavors) Added some frozen peas into the quinoa. We also served with dollop of hummus and a lamb sausage link along side. Really good meal.
stephlny
New York
1/2/2018
This has been one of my absolute favorite recipes for years! It is my go to. Easy and gets better with a day in the fridge. I love it!
netsy19
10/1/2017
Very good flavor. Made this on the recommendation of my daughter who made it and loved it. Was fairly easy straight forward recipe, except for long list of spices and the fact that some of the spices were used in both stew and quinoa -- could get confused/lost. I ended up cutting the printed recipe into two -- one sheet was recipe for only stew and second sheet for preparation of quinoa. for me that helped keep things straight and i didn't loose my place of where i was at. We loved the spice level -- not too hot, just right. No changes to recipe. Served with an arugula, white peach & burrata cheese salad - perfect side. Definitely a keeper.
dory92064
san Diego, Ca
5/17/2017
