Quinoa Squash Stew

From Epicurious, somewhat.

Ingredients

Stew
2 tablespoons olive oil or margarine
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
\1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 cup water
1 14 1/2-ounce can diced tomatoes
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash
2 cups cubed peeled carrots

Quinoa
1 cup quinoa (a grain, available at the grocery store) 1 tablespoon butter and 1 tablespoon olive oil or 2 T. margarine, etc.
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water

1/2 cup chopped fresh cilantro, divided
a few T. fresh basil, chopped

Methodology

1. Quinoa: put garlic, spices, and oil in a biggish pot. Add onion and carrot and saute until it begins to brown. Add quinoa and water. Bring to a boil, then turn down and simmer until tender, about 20 minutes.

2. Stew: Put garlic and oil in. Add spices. Add onions and carrot and saute briefly. Add squash, tomatoes, and water. Bring to a boil, then reduce to a simmer until cooked, about 15 minutes.

3. Mix about half the cilantro and basil into the stew. Serve stew over quinoa and sprinkle with more herbs.

Notes

*Healthy, tasty, and looks pretty on a plate. Win on three levels. For best effect, I'd use a green plate.