Name: Quinoa with Moroccan Winter Squash and Carrot Stew
Yield: 4 to 6 Servings
Ingredients: 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 carrots; 1 cup quinoa*; 1 tablespoon butter; 1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/4 cup finely chopped peeled carrot; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/2 teaspoon turmeric; 2 cups water; 1/2 cup chopped fresh cilantro, divided; 2 teaspoons chopped fresh mint, divided

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