Prep 15 mins
Cook 40 mins
Adapted from January 2006 issue of Bon Appetit. Can easily be made vegan/parve by substituting margarine for butter. (Quinoa is pronouned KEEN-wah.)
- 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
- 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.).
- 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.
- Rewarm stew if needed. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
What a wonderful dish! It should be called North African Quinoa Stew. It is very similar to a lot of North African dishes/soups/tagines I have made. I always toast my quinoa before rinsing it and use broth to increase the flavor, so did that here. I also made this healthier by using a quarter the salt and omitting the butter and oils (just simmered both dishes). I cut the pepper and cayenne in half for our tastes, and it was still very spicy (but I do make my own curry, which is quite hot, so that probably makes a difference). The herbs in the directions are missing from the ingredients, but after tasting it I decided it must have been cilantro - which paired very well with it. It was great as is, but garbanzos would be a good addition to it as well. Definitely a keeper!