Vegetarian Stew with Quinoa, Butternut Squash & Coconut Milk
- 2/3 cup quinoa
- 1 1/3 cup water
- Pinch of salt
- 2 cups diced (1/2-inch) butternut squash
- 2 tsp olive oil
- 1 medium onion, diced
- 1/2 tsp kosher salt
- 2 tbsp 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 can (14 oz.) petite diced tomatoes (with juices)
- 2 green onions, thinly sliced
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Diced (1/2-inch) butternut squash (2 cups)
- Garlic (2 large cloves)
- Ginger, fresh (2 tbsp)
- Green onions (2)
- Jalapeno pepper, large (1/2)
- Onion, medium (1)
- Tomatoes, petite with juices (1 can)
- Canned Goods
- Coconut milk, lite (1/2 cup)
- Cooking & Baking
- Kosher salt (1/2 tsp)
- Olive oil (2 tsp)
- Salt (1 Pinch)
- Pasta & Grains
- Quinoa (2/3 cup)
- Drinks
- Water (1 1/3 cup)
Preparation
Read recipe preparation on cookincanuck.com
Social Stats
82.9Rating
1-100
1-100
33Tweets
121Facebook
Shares
Shares
1,884StumbleUpon
Views
Views
4,064PinterestPins
Recipe Stats
Published December 7, 2011 (1 year ago).
231 people saved this recipe.
