Stew:

2 tbsp olive oil

1 cup chopped onion

3 garlic cloves, chopped

2 tsp sweet paprika

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp ground ginger

1/4 tsp cayenne pepper

pinch of saffron

1 1/2 – 2 cups water or vegetable stock

1 -14 1/2 oz can diced tomatoes, drained

2 tbsp fresh lemon juice

3 cups 1-inch cubed peeled butternut or acorn squash

2 cups sliced peeled carrots

1 head broccoli, cut into florets

Quinoa:

1 cup quinoa

1 tbsp butter

1 tbsp olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped carrot

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp turmeric

2 cups water or vegetable stock

1/2 cup chopped fresh cilantro, divided

2 tsp chopped fresh mint, divided

For the stew, heat oil in a large saucepan over medium-high heat. Add onion and saute until soft, stirring often. Add garlic; stir 1 minute. Mix in all the spices. Add 1 cup of stock or water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until almost tender. Add in the broccoli and continue to cook until the vegetables are tender. Season with salt and pepper.

For the quinoa, rinse the quinoa and drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often. Add garlic, salt, and turmeric; saute 1 minute. Add quinoa, and stir 1 minute. Add 2 cups of water or stock. Bring to boil; reduce heat to low and cover. Simmer until liquid is absorbed, about 15 minutes. Remove from heat and leave covered to steam further.

Stir in half the cilantro and mint into the stew before serving. Spoon quinoa into shallow bowl and spoon stew over. Sprinkle remaining herbs over top.