Winter Vegetable Stew over Quinoa

Prep Time: 1 hr(s) 20 min(s)
Cook Time: 1 hr(s)
Serves: 6
Difficulty: Intermediate
Ethnicity: Moroccan
Tools:
chinois/fine mesh strainer
coffee bean grinder
cutting board
Dutch oven
large chef's knife
measuring cups
measuring spoons
Microplane
peeler
small nonstick saute pan (4-6 inches)
small saucepan (1.5-quart)
wooden spoon

This is a super hearty vegetarian entree that will have meat lovers even asking for seconds.
Ingredients:
2 small ancho chiles - toasted and ground
1 teaspoon(s) coriander seeds - toasted and ground
1/4 cup(s) olive oil
2 small onions - peeled and small diced (Learn How)
4 garlic cloves - peeled and minced (Learn How)
1 tablespoon(s) ginger - peeled and minced (Learn How)
1 teaspoon(s) turmeric
1/2 cup(s) white wine
2 diced tomatoes
4 cup(s) stock - (vegetable, chicken or ham)
6 potatoes (red creamers) - halved or quartered
1 butternut squash - peeled and diced (Learn How)
3 carrots - peeled and large diced
2 cup(s) - chickpeas - or 1 can, drained
1 lemon - zested and juiced
1 pinch salt and pepper
1 pinch red chile flakes (ground)
2 tablespoon(s) butter (unsalted)
1 cup(s) quinoa - (couscous, millet or bulgur)
6 ounce goat cheese - crumbled
1/2 cup(s) almonds (blanched) - and toasted
1/4 cup(s) cilantro leaves - washed and dried

Steps:

-Tear the ancho chiles into strips, and remove the stem and seeds.

-Place the ancho strips and coriander seeds into a saute pan.

-Toast the seeds and chile (over medium-low heat) until they give off an aroma and start to brown.

-Place them into a coffee grinder and fine grind.

-Heat a Dutch oven to medium-high and add the oil. Saute the onions until translucent over medium heat.

-Add the garlic and ginger and saute for 30 seconds. Add the ground coriander, chile and turmeric; saute for thirty seconds and add the wine.

-Add the stock, all of the vegetables and the chickpeas. Simmer over medium to medium-low heat until the squash can be pierced with a fork.

-Place the quinoa into a bowl and soak it in cold water; rinse in a fine mesh strainer.

-Melt the butter in a small saucepan and add the quinoa. Toast the quinoa briefly and then add 1 1/2 cups of water or stock.

-Cook over medium-low heat until the grains are tender, about 10 minutes. Pour them into a bowl (drain off excess liquid) and fluff with a fork.

-Season the quinoa with salt and pepper to taste.

-Toast the almonds in a saute pan, or in a 350 degree oven, until golden brown.

-Finish seasoning the stew with the salt, black pepper, ground red chile flakes, lemon zest and juice.

-Place the quinoa in a bowl and make a well in the center.

-Ladle the stew into the well, and garnish with the goat cheese crumbles, cilantro leaves and toasted almonds.

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