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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For stew: | 2. Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. | 3. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.). | 4. For quinoa: | 5. Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. | 6. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	3		chopped	-	-	-	-
hungarian paprika	2	teaspoons	sweet	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
water	1	cup		0.0	0.0	0.0	0.0
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
butternut squash	3	cups	peeled	189.0	49.098	4.2	0.42
carrot	2	cups	diced	104.96	24.5248	2.3808	0.6144
quinoa	1	cup		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1/2	cup	chopped	64.0	14.944	1.76	0.16
carrot	1/4	cup	chopped peeled	104.96	24.5248	2.3808	0.6144
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1/2	teaspoon		-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
water	2	cups		0.0	0.0	0.0	0.0
cilantro	1/2	cup	chopped divided	1.84	0.2936	0.1704	0.0416
mint	2	teaspoons	chopped divided	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.