Moroccan Style Butternut Squash Stew

For the stew:

3 cups 1-inch cubes peeled butternut squash

2 cups 3/4-inch cubes peeled carrots

1/2 chopped onion

2 tablespoons olive oil

3 garlic cloves, chopped

2 tsp Hungarian sweet paprika

1 tsp salt

1/2 tsp each of ground black pepper, ground coriander, ground cumin, turmeric, ginger, and cayenne

1 cup thin sliced cabbage

1 cup water

1 - 14 1/2-ounce can diced tomatoes, drained

2 Tbsp fresh lemon juice

For the quinoa:

1 cup quinoa

1 tablespoon butter

1 tablespoon olive oil

1/2 finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cups water

½ cup chopped cilantro

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 7 ingredients. Add 1 cup 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. After about 10 minutes, add the cabbage. Season with salt and pepper.

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover and 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 2 cups water. Bring to boil; reduce heat to medium-low. Cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Stir in cilantro to finish.