|Diet Nutritional Stats Quinoa with Moroccan Winter Squash and Carrot Stew|
|Serving Size 261 g|
|Amount Per Serving|
|Calories 135||Calories from Fat 15|
|% Daily Value|
|Total Fat 1.7g||3%|
|Saturated Fat 0.0g||0%|
|Total Carbohydrates 27.2g||9%|
|Dietary Fiber 4.6g||18%|
|Vitamin A 232% Vitamin C 39% Iron 12% Calcium 6%|
Heat PAM spray 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 pepper.
Rinse quinoa; drain. Spray PAM in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic 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.
Rewarm 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.