Moroccan Healthy Vegetable Stew over Quinoa Recipe

Stew Healthy Recipe Flavorful, warm, and filling!  This is a classic Moroccan dish which is traditionally served over couscous but we are “up-ing” the nutrition and protein content with super food superstar quinoa. 

•  1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 medium onion, diced
• 2 medium carrots, sliced into ¼-inch thick rounds
• 2 cups butternut squash cubes (1-inch squares)
• 1 teaspoon ground cumin
• 2 cups cooked, or 1 15-ounce can chickpeas, drained
• 1 14-ounce can stewed tomatoes
• 1/3 cup currants
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 1/8 teaspoon crushed red pepper flakes
• 1½ cups spring water or vegetable broth
• 1 cup quinoa
• 2 cup vegetable broth
• 2 tablespoons chopped cilantro or parsley
• 2 tablespoons fresh lemon zest

In a stew pot, heat oil over medium heat. Add garlic, onion, carrots, squash, and cumin and sauté until golden, about 10 minutes. Stir in chickpeas, seitan, stewed tomatoes, currants, cinnamon, salt, crushed red pepper, and water or broth. Bring to boil, then reduce heat to simmer on low 30 minutes or until vegetables are tender. Adjust seasonings to taste. Meanwhile, prepare quinoa according to package directions, using vegetable broth in place of water. To serve, ladle stew over cooked quinoa and garnish with cilantro and lemon zest. Serves 4