Jeremy Stein's Moroccan Quinoa

This is the first dish Jeremy Stein learned to make. When it's not Passover, he uses couscous instead of quinoa.

Makes about 6 to 8 servings

Tested by Hilary Stohs-Krause

Ingredients

Water or vegetable stock
1 pound carrots, cut into 2-inch pieces
5 tablespoons butter (optional)
1/4 cup olive oil
3 onions, quartered
1/4 teaspoon salt (or to taste)
Pinch of saffron (optional)
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cinnamon sticks
6 ripe tomatoes, peeled, seeded and quartered, or one can (28 ounces) diced tomatoes, drained
6 each cilantro and parsley sprigs, tied together
Salt and pepper to taste
1 yellow squash, ends trimmed, quartered
1 zucchini, ends trimmed, quartered
4 cups quinoa

Preparation

In a medium pot, bring enough water or vegetable stock to cover carrots to a boil. Add carrots, return to a boil and cook about 10 minutes. Remove from heat.

In a large pot, heat butter, if using, and oil. When hot, add onions, salt, spices, cinnamon sticks, tomatoes and herb sprigs. Sprinkle with salt and pepper. Cover and simmer, stirring occasionally, about 10 minutes.

Drain carrots and add to pot along with the squash and zucchini. Cover and simmer, stirring occasionally, for 10 to 15 minutes.

While vegetables simmer, cook 4 cups quinoa on stove top according to package instructions.

Place cooked quinoa in middle of a large serving dish. Drain vegetables (reserve liquid for soup, if desired) and surround quinoa by vegetables. (Or, place quinoa in a serving bowl and pile vegetables on top.) Remove and discard herb sprigs. Discard cinnamon sticks or arrange in the quinoa as a garnish.

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Appreciate what you have.

Be thankful and stop complaining.

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