Beetroot & Maitake Stew with Turmeric Quinoa
- 6 small red beets (about 1 lb.)-peeled and cut into sixths
- 3 cloves garlic, finely chopped
- Kosher salt, to taste
- 2 tbsp vegetable oil
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp curry powder
- 2 tsp turmeric - divided
- 3/4 tsp paprika
- 1/8 tsp cayenne
- 1 medium yellow onion, finely chopped
- 1/4 cup tomato paste
- Fresh lemon juice from 2 lemons
- 2 tbsp sugar
- 1 1/4 cups dried Maitake Mushrooms - soaked in 2 cups of water for 30 minutes (reserve one cup of mushroom broth for stew)
- 2 tsp arrowroot powder
- 1 packet matzo meal
- 1 tsp minced fresh rosemary
- 1 1/2 cups cups of water
- 1 cup quinoa
- 1 tsp turmeric
- This recipe is vegan
- Produce
- Beets, small red (6)
- Coriander, ground (1 1/2 tsp)
- Cumin, ground (1 1/2 tsp)
- Garlic (3 cloves)
- Lemon juice from 2 lemons, Fresh (1)
- Maitake mushrooms, dried (1 1/4 cups)
- Rosemary, fresh (1 tsp)
- Yellow onion, medium (1)
- Canned Goods
- Tomato paste (1/4 cup)
- Cooking & Baking
- Arrowroot powder (2 tsp)
- Cayenne (1/8 tsp)
- Curry powder (1 1/2 tsp)
- Kosher salt (1)
- Matzo meal (1 packet)
- Paprika (3/4 tsp)
- Sugar (2 tbsp)
- Turmeric (3 tsp)
- Vegetable oil (2 tbsp)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Water (1 1 1/2 cups cups)
Preparation
Read recipe preparation on theshiksa.com
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Published March 30, 2012 (10 months ago).
9 people saved this recipe.
