Instead of quinoa, feel free to use orzo or Israelipasta (couscous). Or in a pinch, lots of French breadto sop up the juices.
- 2 Tbsp olive oil -
- 1¼ lb ground beef -
- 1 cup chopped onion -
- 3 cloves garlic, minced -
- 2 tsp sweet paprika -
- 1¾ tsp salt -
- ½ tsp pepper -
- ½ tsp each dried coriander, cumin, turmeric, and ginger -
- ¼ tsp each cayenne and saffron threads, crumbled -
- 1½ tsp all-purpose flour 3 cups cubed butternut, Hubbard, or acorn squash (1-inch pieces) -
- 3 carrots, peeled and cut into thick chunks -
- ¼ cups chicken stock -
- 1 19-oz can diced tomatoes, drained -
- 2 Tbsp freshly squeezed lemon juice -
- 2½ cups water -
- 1½ cups quinoa -
- ½ cup chopped fresh coriander -
- ¼ cup chopped fresh mint -
- ½ tsp each salt and pepper -
1. In a Dutch oven or large saucepan set over medium flame, heat oil. Add beef; cook, stirring, until no longer pink inside. Transfer to plate. Skim off all but 1 tablespoon fat from the juices in the pan.
2. Stir onion and garlic into the pan; cook, stirring, for 3 minutes. Stir in paprika, salt, pepper, coriander, cumin, turmeric, ginger, cayenne, and saffron for 1 minute. Stir in flour for 1 minute. Stir in beef, squash, and carrots until well coated with spices. Pour in stock, tomatoes, and lemon juice. Bring to a boil. Reduce heat and simmer, covered, for 30–35 minutes, or until vegetables are tender.
3. Meanwhile, to make the quinoa, bring water to a boil. Stir in quinoa. Reduce heat and simmer, covered, for about 15 minutes or until quinoa is tender. Stir in half of coriander and mint, and the salt and pepper.
4. Mound quinoa on individual plates. Spoon stew over. Sprinkle with remaining coriander and mint.