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Hearty Quinoa and Roasted Vegetable Stew Recipe

Hearty Quinoa and Roasted Vegetable Stew recipe


This is a warm, filling stew made with quinoa, roasted veggies, and a touch of sweetness from apricots. It's topped with crunchy almonds and fresh parsley. It's perfect for a cozy meal and is full of good stuff to make your body happy!


1 medium butternut squash, peeled and cubed
1 medium yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 cup quinoa, rinsed
1 (14.5 oz) can diced tomatoes
2 cups vegetable broth
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon extra virgin olive oil
1/2 cup dried apricots, chopped
1/4 cup almond slivers, toasted
1/2 cup fresh parsley, chopped
1 lemon, cut into wedges


Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 20 minutes or until tender and slightly caramelized.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.
Add the diced red bell pepper to the pot and cook for another 2 minutes.
Stir in the quinoa, diced tomatoes, vegetable broth, chili powder, cayenne pepper, and salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Once the quinoa is cooked and the liquid is mostly absorbed, gently fold in the roasted butternut squash and chopped dried apricots.
Continue to cook on low heat for an additional 5 minutes to allow the flavors to meld.
Serve the stew in bowls, garnished with toasted almond slivers and fresh parsley. Offer lemon wedges on the side for squeezing over the stew.

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