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Quinoa with Moroccan Winter Squash and Carrot Stew

This vibrant Moroccan winter squash and carrot stew is a nourishing vegan dish that brings a wealth of North African aromatics to your dinner table. The base is built on a complex blend of warming spices, including cumin, ginger, and a pinch of saffron, which perfectly complement the natural sweetness of the roasted root vegetables. It is a wonderful choice for a healthy midweek meal or a comforting weekend lunch when you want something both light and satisfying.

Served alongside fluffy, turmeric-infused quinoa, this plant-based recipe offers a modern twist on traditional couscous. The additions of fresh coriander and mint provide a burst of brightness that cuts through the earthy flavours of the butternut squash. High in fibre and vitamin A, this colourful stew is an excellent way to enjoy seasonal produce while maintaining a balanced, heart-healthy diet during the colder months.

Continue reading below

Ingredients for Quinoa with Moroccan Winter Squash and Carrot Stew

  • 2 tablespoons olive oil

  • 240ml chopped onion

  • 3 garlic cloves, chopped

  • 2 teaspoons Hungarian sweet paprika

  • 1 teaspoon salt

  • 1/2 teaspoons ground black pepper

  • 1/2 teaspoons ground coriander

  • 1/2 teaspoons ground cumin

  • 1/2 teaspoons turmeric

  • 1/2 teaspoons ground ginger

  • 1/2 teaspoons cayenne pepper

  • Pinch of saffron

  • 240ml water

  • 1 14 1/60g can diced tomatoes, drained

  • 2 tablespoons fresh lemon juice

  • 725ml 1-inch cubes peeled butternut squash (from 675g squash)

  • 250g 3/4-inch cubes peeled carrots

  • 240ml quinoa*

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 120ml finely chopped onion

  • 40g finely chopped peeled carrot

  • 2 garlic cloves, minced

  • 1/2 teaspoons salt

  • 1/2 teaspoons turmeric

  • 2 cups water

  • 1/2 cup chopped fresh coriander, divided

  • 2 teaspoons chopped fresh mint, divided

How to make Quinoa with Moroccan Winter Squash and Carrot Stew

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. Add 240ml 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.)

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 475ml water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.

Rewarm stew. Stir in half of coriander and half of mint. Spoon quinoa onto platter, forming well in centre. Spoon stew into well. Sprinkle remaining herbs over.

*A grain with a delicate flavour and a texture similar to couscous; available at natural foods stores.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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