Amaranth with Moroccan Winter Squash and Carrot Stew
For the Stew:
2T. eSutras Organics grapeseed oil
1 cup onion, chopped
3 garlic cloves, chopped
2t. Hungarian sweet paprika (don't be intimidated by this; most paprika comes from Hungary and "sweet paprika" is just a deep reddish color)
1t. eSutras Organics Curry Chili salt
1/2t. eSutras Organics black pepper, ground
1/2t. eSutras Organics coriander, ground
1/2t. cumin, ground
1/2t. eSutras Organics turmeric, ground
1/2t. eSutras Organics ginger powder
1/2t. cayenne pepper
Pinch of saffron
1 cup water
1 can diced tomatoes, drained (14 1/2-ounce can)
2t. fresh lemon juice
3 cups butternut squash, cut into 1-inch cubes and peeled
2 cups carrot, cut into 3/4-inch cubes and peeled
For the Amaranth:
1 cup eSutras Organics amaranth
2T. eSutras Organics olive oil
1/2 cup onion, finely chopped
1/4 cup carrot, peeled and finely chopped
2 garlic cloves, minced
1/2t. eSutras Organics Curry Chili Salt
1/2t. eSutras Organics turmeric, ground
2 cups water
1/2 cup fresh cilantro, chopped and divided
2t. fresh mint, chopped and divided
For the stew, first heat grapeseed oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix paprika and following 8 stew ingredients. Add 1 cup water, tomatoes and lemon juice. Bring to a boil. Add squash and carrots. Cover and simmer over medium heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Feel free to prepare this a day in advance. It can be covered, chilled and reheated).
For the amaranth, first rinse and drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt and turmeric; sauté 1 minute. Add amaranth; stir 1 minute. Add 2 cups water. Bring to a boil, then reduce heat to medium-low. Cover; let simmer until liquid is absorbed and quinoa is tender. This should take 15 - 25 minutes.
Reheat stew. Stir in half of cilantro and mint. Spoon quinoa onto platter, forming a well in the center. Spoon the stew into the well. Sprinkle with the remaining herbs and dig in!