By Anelia Alaudin
Winter in Alberta can be harsh, but we are blessed by sunshine almost all the time. So, whenever the temperature rises above zero, most of us rush outside to escape cabin fever. Typically, we’ll find a park, or drive to the nearest countryside – the amazing Rocky Mountains in our case. This is a recipe for a hot – in every sense of the word – vegetarian Moroccan stew that can be cooked at home and reheated on a camping stove outside; or if you are feeling adventurous, and have a good-sized camping pot, you can prep at home and cook outside, in almost no time at all.
Vegetarian Moroccan Stew with Quinoa*
- 3 cups butternut squash cubed
- 1 medium zucchini cut into batons
- 1 cup carrots cubed
- 2 tablespoon olive oil
- 1 cup of chopped white onion
- Half an inch of ginger, smashed and chopped to tiny pieces
- 2 cloves of garlic, smashed and chopped
- 1 teaspoon fo each: ground cumin/ground coriander/paprika/tumeric powder
- 1⁄2 1 teaspoon chili or cayenne powder 1 cup vegetable stock 1⁄2 can 14 oz chopped tinned tomatoes 1⁄2 a lemon
- Salt & pepper to taste
- 1 tablespoon honey or maple syrup
- Bitesize dried apricots/dates/prunes whole almonds/pistachios
- 1 cup quinoa cooked as per packet’s instruction
- A handful of cilantro and mint leaves
- Heat oil in a goodsized saucepan.
- On mediumhigh heat, saute onions until translucent, about 2 minutes.
- Add garlic and ginger and cook for another minute.
- Add in all the spices and cook until fragrant, for about a minute.
- Turn down heat to medium and toss in the vegetables, coating them with the spices for a minute. Add stock and tomatoes. Squeeze juice from the lemon and toss in fruit after. Bring to boil, and turn the heat down to a simmer.
- Cover and let cook for about 20 minutes or until vegetables are tender, and liquid is reduced by half.
- Uncover and generously add salt and pepper to taste. mix in the honey and the fresh herbs. next add in any optional ingredients of your choice.
- Cook for another 5 minutes.
- Lastly, add the quinoa into the stew and stir. garnish with fresh herbs. Always serve hot.
*Inspired by Bruce Aidells and Nancy Oakes’s recipe on epicurious.com, (but mine is really quite different!)