John Washington
Quinoa and Butternut Squash Stew: A Comforting, Hearty Dish with a Nutritious Twist
This delicious and heartwarming Quinoa and Butternut Squash Stew is the perfect comfort food for any season. Packed with nutritious ingredients like protein-rich quinoa and vitamin-loaded butternut squash, this stew not only satisfies your taste buds but also supports a healthy diet. It’s an excellent choice for vegans and vegetarians as it provides a wholesome balance of flavors and nutrients. Serve it as a main course or a side dish – either way, this stew is sure to become a favorite in your household.
Ingredients:
Vegetables and Spices:
– 1 medium-sized butternut squash, peeled, seeded, and cut into 1-inch cubes
– 1 cup diced carrots
– 1 cup diced celery
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 1/2 teaspoon ground cinnamon
– Salt and black pepper to taste
Grains and Liquids:
– 1 cup quinoa, rinsed
– 4 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 2 cups chopped kale or spinach
Optional Toppings:
– Chopped fresh parsley
– A squeeze of fresh lemon juice
– Crusty bread on the side
Instructions:
1. Prepare the Vegetables: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
2. Sauté the Aromatics: Add the minced garlic, ground cumin, smoked paprika, dried thyme, and ground cinnamon. Stir well to combine and sauté for another 1-2 minutes until the spices become fragrant.
3. Add the Main Ingredients: Add the diced butternut squash, carrots, and celery to the pot. Pour in the vegetable broth and canned tomatoes with their juices. Stir to mix all the ingredients together.
4. Cook the Stew: Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 15 minutes until the vegetables are tender.
5. Incorporate the Quinoa: Stir in the rinsed quinoa and continue to simmer, covered, for another 20 minutes, or until the quinoa is fully cooked and the stew has thickened.
6. Add the Greens: Fold in the chopped kale or spinach and let it wilt into the stew for about 5 minutes. Season with salt and black pepper to taste.
7. Serve and Enjoy: Ladle the stew into bowls and garnish with chopped fresh parsley and a squeeze of lemon juice, if desired. Serve with crusty bread on the side for a complete meal.
Enjoy this hearty and nutritious Quinoa and Butternut Squash Stew!
