1 medium butternut squash (1 ½ #), peeled, seeded & diced (about 2 cups)
½ Tbsp. canola oil
1/8 tsp salt
1 Tbsp. olive oil
1 medium onion, small dice
3 medium carrots, small dice
3 garlic cloves, chopped
1 can no salt added chickpeas, rinsed (or approx. ¾ cups dried – cooked until tender)
1 can no salt added navy or cannellini beans, rinsed (or approx. ¾ cups dried cooked until tender)
1 15 oz. can fire roasted tomatoes
1 tsp. smoked paprika
½ tsp. sweet paprika
½ tsp. roasted, ground cumin
1 ½ cups low-sodium vegetable broth
5 oz. (1 small clamshell or bag) baby spinach, large stems removed
3 cups cooked rainbow quinoa
1 Tbsp. extra virgin olive oil
1 Tbsp. freshly chopped parsley
Freshly ground black pepper
Rinse quinoa well in a fine mesh strainer and transfer to a saucepan.
Add 1 1/2 cups water and bring to a boil. Reduce the heat to low and cover.
Continue to cook until all the water has absorbed, about 10-15 minutes. The quinoa will be cooked yet still have a nice crunch in its texture.
Transfer quinoa to a bowl and fluff with a fork. Set aside.
Preheat oven to 450 degrees. Line a baking sheet with foil and place in oven.
Toss diced butternut squash with canola oil and salt in bowl. Lay squash in a single layer on baking
sheet. Roast until tender and browned, about 15 minutes. Set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and allow onion to cook and
become translucent, about 3-4 minutes.
Add the carrots and garlic and continue to cook, stirring occasionally, for another minute.
Add the spices, stock, tomatoes, chickpeas and beans and bring to a simmer. Allow to simmer for 5 minutes, stirring frequently. Taste and add more spices if you like! Turn off heat. Fold in diced & roasted squash.
In six serving bowls, place ½ cup cooked quinoa and a handful of baby spinach. Ladle stew over quinoa and
Finish with a drizzle (1/2 tsp/bowl) of extra virgin olive oil, a sprinkle of chopped parsley (1/2 tsp.), and a twist of fresh black pepper.