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| WHAT YOU'LL NEED |
| 2 |
tablespoons olive oil |
| 1 |
large onion, cut into 1/2-inch crescents |
| 1/2 |
teaspoon cinnamon |
| 1/2 |
teaspoon ground ginger |
| 1/2 |
teaspoon sweet paprika |
| 1/4 |
teaspoon saffron threads |
| 1 |
pound whole butternut squash, peeled, seeded and cut into 1-inch cubes |
| 2 |
small fennel bulbs, trimmed and cut into 1/2-inch strips |
| 1 |
(14.5-ounce) can diced tomatoes with juice |
| 1 |
teaspoon salt |
| 1 1/2 |
cups pitted California dried plums |
| 1/4 |
cup chopped cilantro |
| 6 |
cups cooked quinoa* |
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Prep time: 20 minutes
Cook time: 25 minutes
In large heatproof casserole or deep skillet, heat oil over medium heat. Add onion, cinnamon, ginger, paprika and saffron; cooking, stirring, about 5 minutes or until onion begins to soften. Add squash, fennel, tomatoes, 1 1/2 cups water and salt. Cover and simmer about 15 minutes or until squash feels tender when pierced with small sharp knife; add dried plums and cook 5 minutes more. (Stew may be cooked to this point up to 1 day ahead; refrigerate until needed.) Just before serving, stir in cilantro. Serve over quinoa.
Makes 6 servings
Nutrition Information Per Serving: 481 calories; 8 g fat; 427 mg sodium; 95 g carbohydrate; 12 g protein; 0 mg cholesterol; 11 g fiber
Tip:
*Rinse 2 cups quinoa; place in saucepan with 4 cups water. Bring to a simmer; reduce
heat. Cover and cook 20 minutes or until water is absorbed.
Whole wheat couscous may be substituted; cook according to package directions.
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