this stew is so good. like really good. so many fresh ingredients. i ate it for lunch 3 days in a row. even hubby had it as leftovers!
the only hard part making this is cutting up that butternut squash. so make sure you have a nice sharp knife, flat surface and fingers out-of-the-way. when I was cutting up mine I thought this is perfect time to teach the boys how to call 911. i mean seriously – when I cut up a squash I am always so worried about it slipping and whack…I know yuck right. I will stop being dramatic.
otherwise this stew is really easy to make. hearty. good for you. yum.
the original recipe called for chicken and chicken broth…I made this vegetarian – also vegan – omitting the chicken and using vegetable broth instead.
butternut squash & quinoa stew
- 1 tablespoon olive oil
- 1 Medium onion (diced)
- 1 1/2 teaspoon dried oregano
- 4 cloves garlic (minced)
- 4 cups vegetable broth (I use the organic pacific brand)
- 1 14oz can diced tomatoes
- 1 Medium butternut squash (chopped into cubes - appx 3 cups)
- 2/3 cups quinoa (not cooked - rinsed)
- 1/2 teaspoon salt
- 2 cups fresh organic baby spinach
|In a large pot - I used my dutch oven -heat the olive oil. Add the chopped onions, oregano, and garlic. Saute for until the onion is softened about 5-7 minutes - stir often. |
Add the vegetable broth and bring to a boil. Add the diced tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked.
Add the salt. Stir in the spinach. Cook 1-2 minutes until the spinach is wilted.
Serve warm. Enjoy.
from Mel’s Kitchen Cafe