Vegetarian Stew With Quinoa, Butternut Squash & Coconut Milk
This wholesome and flavorful stew combines tender butternut squash, protein-packed chickpeas, and aromatic spices, creating a comforting dish that is both satisfying and nourishing. Served over a bed of fluffy quinoa and garnished with fresh green onions, it's a delightful meal that brings together a harmonious blend of textures and flavors.
— Constant Cookbook
Ingredients
- 2/3 cup quinoa
- 1 1/3 cup water
- Pinch of salt
- 2 cups diced (1/2-inch) butternut squash
- 2 tsp olive oil
- 1 medium onion, diced
- 1/2 tsp kosher salt
- 2 tbsp minced fresh ginger
- 1/2 large jalapeno pepper, seeds & membranes removed, minced
- 2 large cloves garlic, minced
- 1/2 cup lite coconut milk, stirred
- 1 can (14 oz.) petite diced tomatoes (with juices)
- 1 can (14 oz.) chickpeas, drained and rinsed
- 2 green onions, thinly sliced
Instructions
- 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.
- In a large frying pan, heat olive oil oil over medium heat. Add onion and kosher salt and cook until the onions are turning brown, 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 lite coconut 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.
- Divide the quinoa between bowls and ladle the stew over top. Garnish with sliced green onions. Serve.
Yield
Serves 4
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 341 kcal
- Carbohydrate Content: 45 g
- Protein Content: 21 g
- Fat Content: 10 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 31 mg
- Sodium Content: 1470 mg
- Fiber Content: 9 g
- Sugar Content: 7 g
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