Butternut Squash Stew Over Quinoa

Vegetarian, Gluten-free, Wheat-free
YIELDS: 4 servings

butternut squash recipe photo

INGREDIENTS:

  • 2 Tbsp water or vegetable broth
  • 4 cloves garlic, minced
  • 2 cups onion, medium diced
  • 2 cups carrots, sliced into ½-inch thick rounds
  • 4 cups butternut squash cubes, cut into 1-inch squares
  • 2 tsp ground cumin
  • 4 cups chickpeas, cooked
  • 2 14-ounce cans stewed tomatoes
  • 2/3 cup raisins
  • 1 tsp cinnamon
  • 1 tsp sea salt
  • ½ tsp crushed red pepper flakes
  • 3 cups vegetable broth
  • Quinoa, prepared according to directions on box

PREPARATION:

In a soup pot, heat water or broth over medium heat. Add garlic, onion, carrots, squash, and cumin. Sauté until golden, about 10 minutes. Stir in chickpeas, stewed tomatoes, raisins, cinnamon, salt, crushed red pepper and 3 more cups of vegetable broth. Bring to a boil, then reduce heat to simmer on low, 30 minutes or until vegetables are tender. Season to taste. Serve over quinoa.

Recipe submitted by Sara Glassman of Vine Dining, November 2013.


Find more Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s