THE SOUP KITCHEN IS GETTING QUINOA, MOROCCAN STEW ENJOY DAN:

QUINOA STEW WITH MOROCCAN WINTER SQUASH by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

5 cups quinoa

22 cups vegetables broth

5 tablespoons olive oil

10 garlic cloves, minced

5 onions, diced

15 potatoes, diced

5 cups zucchini

5 cups winter squash

12 carrots, peeled and chopped

1/4-cup smoked paprika

3 tablespoon EACH black pepper, ground coriander, turmeric,

Ground ginger, cumin, oregano and cayenne pepper

5 cups corn

1 (6 pound) can diced tomatoes

1/2-cup lemon juice

 

DIRECTIONS:

1.   In a stock pot heat oil over medium-high heat.

2.   Add the garlic, and onions, sauté for 5 minutes.

3.   Add the potatoes, carrots, and the squashes, sauté until potatoes are slightly brown.

4.   Add quinoa and toast, stirring, until golden brown, about 1 minute.

5.   Add stock, tomatoes and all spices, including paprika.

6.   Bring to a boil, cover and reduce heat and simmer for 45 minutes.

7.   Add corn, lemon juice, and season to taste and simmer for 20 more minutes.

 

            ENJOY DAN:                   BON-APPETITE!!