Recipe - Vegetable Quinoa Bake With Red Kuri Squash

2 tablespoon Olive oil
2 cup Thinly cut or sliced up onion
1 cup Sliced carrot
One half cup Sliced fennel or celery
1 Cinnamon stick
One half teaspoon Ground cumin
One half teaspoon Ground ginger
One half teaspoon Ground turmeric
1 lg Pinch saffron threads;
crushed
2 cup Diced peeled russet potatoes
1 cup Canned lowsalt chicken
broth or vegetable broth
One half tablespoon Raisins
1 cn (1516 ounce) garbanzo beans
(chickpeas); drained
1 md Zucchini; halved lengthwise,
cut crosswise into
1/2inchthick pieces
One half cup Diced seeded tomatoes
2 tablespoon Sliced almonds; toasted,
(optional)

A mixed vegetable stew, seasoned with spices characteristic of Morocco.
Serve with rice or couscous.

Heat oil in heavy large Dutch oven over mediumlow heat. Add onions,
carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté
until vegetables begin to soften, about 10 minutes. Add potatoes, broth and
raisins; bring to boil. Reduce heat to mediumlow; cover and simmer until
potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini
and tomatoes; cover and simmer until zucchini is tender, about 8 minutes
longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.

Serves 4.

Per Serving (with almonds): 354 calories, ; total fat, 11g; saturated fat,
g; cholesterol, mg; sodium, 342 mg.

Bon Appétit May 1995

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998