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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Adapted from January 2006 issue of Bon Apetit. Can easily be made vegan/parve by substituting margarine for butter. (Quinoa is pronouned KEEN-wah.) Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
2 teaspoons sweet hungarian paprika |
1 teaspoon salt |
1 teaspoon curry powder |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground cumin |
1/4 teaspoon cayenne pepper |
1 cup vegetable broth |
1 (14 1/2 ounce) can diced tomatoes, drained |
2 tablespoons fresh lemon juice |
5 cups peeled large cubed carrots (3/4 inch) |
1 cup quinoa |
1 tablespoon butter or 1 tablespoon margarine |
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 |
Directions:
1. For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 6 minutes. Mix in paprika and next 5 ingredients. Add broth, tomatoes, and lemon juice. Bring to boil. Add carrots. 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.).
2. For quinoa: 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.
3. Rewarm stew if needed. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
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