Quinoa with Winter Squash and Carrot Stew

Cozy up with a bowl of hearty quinoa with winter squash and carrot stew, a wholesome recipe that’s brimming with comforting flavors and vibrant nutrients. This plant-based dish features fluffy quinoa paired with a fragrant vegetable stew made with tender butternut squash, sweet carrots, and protein-packed chickpeas—all simmered in a rich blend of warm spices like cumin, cinnamon, and smoked paprika. The addition of crushed tomatoes and vegetable stock creates a luscious, spiced broth, while a touch of fresh parsley brightens every bite. Perfect for chilly evenings, this healthy and satisfying meal is not only easy to prepare but also naturally gluten-free and packed with fiber, making it an excellent option for vegetarians and anyone seeking a nutrient-dense, flavorful dinner. Serve it warm, topped with parsley, for a dish that’s as beautiful as it is delicious!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups winter squash (butternut or acorn, peeled and diced)
• 3 medium carrots (peeled and sliced into rounds)
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 14-ounce can crushed tomatoes
• 2 cups vegetable stock
• 1 15-ounce can chickpeas (drained and rinsed)
• 2 tablespoons fresh parsley (chopped, for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water in a fine mesh strainer.

Step 2

In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and set aside.

Step 3

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the diced onion and sauté for 5 minutes, or until soft and translucent.

Step 5

Stir in the minced garlic, ground cumin, ground cinnamon, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.

Step 6

Add the diced winter squash, sliced carrots, crushed tomatoes, and vegetable stock. Stir to combine.

Step 7

Bring the mixture to a simmer, then cover and cook for 20 minutes, or until the squash and carrots are tender.

Step 8

Stir in the chickpeas, salt, and black pepper. Simmer uncovered for an additional 5 minutes, allowing the flavors to meld.

Step 9

Taste and adjust seasoning if necessary.

Step 10

To serve, fluff the cooked quinoa with a fork and divide it among serving bowls.

Step 11

Ladle the winter squash and carrot stew over the quinoa.

Step 12

Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	(2735.5g)

Amount per serving	% Daily Value*
Calories	2132.3

Total Fat 57.4g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5444.8mg	0%
Total Carbohydrate 342.6g	0%
Dietary Fiber 60.8g	0%
Total Sugars 60.4g
Protein 81.8g	0%

Vitamin D 0IU	0%
Calcium 753.5mg	0%
Iron 28.7mg	0%
Potassium 5404.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.3%

Protein: 14.8%

Carbs: 61.9%