This recipe was contributed by Leslie, who has adapted it from Cookin’ Canuck here. She omits the chicken and adds in spinach or kale, which adaptations I copied when I made it. We thought it made a flavorful and hearty supper. The kalamata olives are a surprising and tangy addition, balancing the dish nicely.
Butternut Squash and Quinoa Stew
1 medium butternut squash, peeled, seeded, and diced into 1/2 in / 2 cm cubes
3-4 c / 700+ ml vegetable stock
1 T / 15 ml olive oil
1 medium yellow onion, finely chopped
1/2 t / 2.5 g coarse salt
4 cloves garlic, minced
1 1/2 t / 7.5 g dried oregano
1 14.5 oz can diced / 400 g tin chopped tomatoes
2/3 c / 140 g uncooked quinoa
3/4 c / 170 g pitted and quartered kalamata olives
freshly ground black pepper to taste
a few handfuls fresh chopped spinach
a handful chopped fresh parsley
In a large saucepan or Dutch oven on medium heat, heat olive oil. Sautè onion 8-10 minutes, stirring occasionally, until softened and a little brown. Add salt, garlic, and oregano and cook 1 minute more.
Add tomatoes, mashed butternut squash, and squash pieces and stir. Add in stock and quinoa and bring to a simmer. Cover and cook until quinoa is translucent, about 15 minutes. Stir in the kalamata olives, spinach, and pepper and cook briefly until heated through. Stir in the parsley and serve.