Moroccan Vegetable Stew with Dried Plums
This hearty winter vegetable stew gets an extra boost of protein when it's served over quinoa, a nutritious grain from Peru.
2 tablespoons olive oil
1 large onion, cut into 1/2-inch crescents
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
1/4 teaspoon saffron threads
1 pound whole butternut squash, peeled, seeded and cut into 1-inch cubes
1 small fennel bulb, trimmed and cut into 1/2-inch strips
1 can (14 1/2 ounces) diced tomatoes with juice
1 teaspoon salt
1 1/2 cups pitted dried plums (about 9 ounces)
1/4 cup chopped cilantro
6 cups cooked quinoa
In large heatproof casserole or deep skillet, heat oil over medium heat. Add onions, cinnamon, ginger, paprika and saffron; cook, stirring frequently, about 5 minutes or until onion begins to soften. Add squash, fennel, tomatoes, 1 1/2 cups water and salt. Cover and simmer about 15 minutes or until squash feels tender when pierced with small sharp knife. Add dried plums and cook 5 minutes more. (Stew may be cooked up to 1 day ahead; refrigerate until needed.) Just before serving, stir in cilantro. Serve over quinoa.
Tip: To cook quinoa, rinse 2 cups quinoa; place in saucepan with 4 cups water. Bring to a simmer; reduce heat. Cover and cook 20 minutes ore until water is absorbed. Whole wheat couscous may be substituted; cook according to package directions.
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