Quinoa with Moroccan Winter Squash and Carrot Stew

Ingredients

• ¼ cup carrot
• ½ teaspoon ground ginger
• ½ teaspoon cayenne pepper
• 1 cup water
• 1 14 1/2-ounce can diced tomatoes
• 2 tablespoons fresh lemon juice
• 3 cups butternut squash
• + 21 more ingredients
• • 2 cups carrots
  • 1 cup quinoa
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ cup onion
  • 2 tablespoons olive oil
  • 1 cup onion
  • 3 cloves garlic
  • 2 teaspoons Hungarian sweet paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon turmeric
  • 1 saffron
  • 2 teaspoons fresh mint
  • ½ teaspoon turmeric
  • 2 cups water
  • 1 teaspoon salt
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • 2 cloves garlic
  • ½ cup fresh cilantro

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 unt...

View full recipe at Epicurious