The entire time I was cooking this I kept thinking this dish is going to be just weird and NOT taste good at all! It was very different from what I usually make – but I was pleasantly surprised, it was very good and I really liked it! I had hoped for a higher protein count, but I’ll pair it with some steak or chicken.
Vegetarian Stew with Quinoa
- 2/3 cup quinoa
- 1 1/3 cup water
- Pinch of salt
- 16 oz. diced butternut squash
- 4 oz. onion, diced
- 1/2 tsp salt
- 2 Tbsp. ginger
- 1/2 large jalapeno pepper, seeds & membranes removed, minced
- 1 Tbsp. minced garlic
- 1/2 cup soy milk
- 1 can (14.5 oz.) petite diced tomatoes (with juices)
- 1 can (16 oz.) chickpeas, drained and rinsed
- In a medium saucepan, combine quinoa and water, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 20 minutes, or until all of the water is absorbed. Remove the quinoa from the heat, fluff with a fork and re-cover to keep warm.
- In a medium or large saucepan, bring water to a boil. Add a pinch of salt and the cubed butternut squash. Cook until the squash is just tender, about 15 minutes. Drain and rinse with cold water. Set aside. (Or you can bake in the oven before hand, which I find easier.)
- Heat a large frying pan to medium heat– and spray with cooking spray. Add onion and salt and cook until the onions are turning brown, approximately 7 to 8 minutes. Add ginger and minced jalapeno and cook for an additional 2 minutes, stirring constantly. Add garlic. Cook for 1 more minute, stirring.
- Add the almond milk, diced tomatoes with juices, chickpeas and cooked butternut squash. Turn the mixture to medium-high and bring it to a boil. Reduce heat and simmer until the butternut squash is tender, stirring frequently, about 15 minutes.
- Add the quinoa to the mixture and let it heat through, about 2 minutes.
Makes (8) – 6.8 oz servings – 6.1protein/27.2carbs/2fat
Modified this recipe: