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Hearty Quinoa and Roasted Vegetable Stew Recipe

Hearty Quinoa and Roasted Vegetable Stew recipe

Stashcook

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!

Ingredients

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

Method

1
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.
2
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.
3
Add the diced red bell pepper to the pot and cook for another 2 minutes.
4
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.
5
Once the quinoa is cooked and the liquid is mostly absorbed, gently fold in the roasted butternut squash and chopped dried apricots.
6
Continue to cook on low heat for an additional 5 minutes to allow the flavors to meld.
7
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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