Ingredients

The following ingredients have 4 Servings
  • 2/3 cup quinoa
  • 1 1/3 cup water
  • pinch of salt
  • 2 cups diced (1/2-inch butternut squash)
  • 2 teaspoons olive oil
  • 1 medium onion (diced)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons minced fresh ginger
  • 1/2 large jalapeno pepper (seeds & membranes removed, minced)
  • 2 large cloves garlic (minced)
  • 1/2 cup lite coconut milk (stirred)
  • 1 14 ounce can petite diced tomatoes ((with juices))
  • 1 14 ounce can of chickpeas, (drained & rinsed)
  • 2 green onions (thinly sliced)

Instruction

  • In a medium saucepan, combine quinoa and water, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 20 minutes, or until all of the water is absorbed. Remove the quinoa from the heat, fluff with a fork and re-cover to keep warm.
  • In a medium or large saucepan, bring water to a boil. Add a pinch of salt and the cubed butternut squash. Cook until the squash is just tender, about 15 minutes. Drain and rinse with cold water. Set aside.
  • In a large frying pan, heat olive oil oil over medium heat. Add onion and kosher salt and cook until the onions are turning brown, 7 to 8 minutes. Add ginger and minced jalapeno and cook for an additional 2 minutes, stirring constantly. Add garlic. Cook for 1 more minute, stirring.
  • Add the lite coconut milk, diced tomatoes with juices, chickpeas and cooked butternut squash. Turn the mixture to medium-high and bring it to a boil. Reduce heat and simmer until the butternut squash is tender, stirring frequently, about 15 minutes.
  • Divide the quinoa between bowls and ladle the stew over top. Garnish with sliced green onions. Serve.