Let me help you unlock the keys to better health!

Quinoa, Carrot & Butternut Squash Stew

Prep Time

25 minutes

Cooking Time

20 minutes


8-10 servings



• 2 tablespoons olive oil

• 1 cup chopped onion

• 3 garlic cloves, chopped

• 2 teaspoons paprika

• 1 teaspoon sea salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon ground ginger

• 1/4 teaspoon cayenne pepper (more if you like it spicy)

• 1 cup water

• 1 14 1/2-ounce can diced tomatoes, drained

• 2 tablespoons fresh lemon juice

• 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)

• 2 cups 3/4-inch cubes peeled carrots


• 1 cup quinoa, rinsed (rainbow quinoa makes for a very nice presentation)

• 1 tablespoon butter or ghee

• 1 tablespoon olive oil

• 1/2 cup finely chopped onion

• 2 garlic cloves, minced

• 1/2 teaspoon sea salt

• 1/2 teaspoon turmeric

• 2 cups water

• 1/4 cup chopped fresh cilantro, divided

• 2 teaspoons chopped fresh mint, divided


For stew:

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Re-warm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.


This is a delicious and hearty vegan meal that can please all palates, vegan or not. It's also very pretty to serve with all the bright colors.


Adapted from Bon Appetit.