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Instead of quinoa, feel free to use orzo or Israeli couscous. Or in a pinch, lots of French bread to sop up the juices.
2 tablespoons Gefen Olive Oil
1 and 1/4 pounds ground beef
1 cup chopped onion
3 cloves garlic, minced
2 teaspoons Pereg Paprika
1 and 3/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon ginger
1/4 teaspoon cayenne
1/4 teaspoon saffron threads, crumbled
1 and 1/2 teaspoons all-purpose flour
3 cups cubed butternut, hubbard, or acorn squash (1-inch pieces)
3 carrots, peeled and cut into thick chunks
1/4 cup chicken stock
1 (19-ounce) can diced tomatoes, drained
2 teaspoons freshly squeezed lemon juice
2 and 1/2 cups water
1 and 1/2 cups Pereg Quinoa
1/2 cup chopped fresh, cleaned coriander
1/4 cup chopped fresh, cleaned mint
1/2 teaspoon salt
1/2 teaspoon pepper
In a Dutch oven or large saucepan set over medium flame, heat oil. Add beef; cook, stirring, until no longer pink inside. Transfer to plate. Skim off all but one tablespoon fat from the juices in the pan.
Stir onion and garlic into the pan; cook, stirring, for three minutes. Stir in paprika, salt, pepper, coriander, cumin, turmeric, ginger, cayenne, and saffron for one minute. Stir in flour for one minute. Stir in beef, squash, and carrots until well coated with spices. Pour in stock, tomatoes, and lemon juice. Bring to a boil. Reduce heat and simmer, covered, for 30–35 minutes, or until vegetables are tender.
Meanwhile, to make the quinoa, bring water to a boil. Stir in quinoa. Reduce heat and simmer, covered, for about 15 minutes or until quinoa is tender. Stir in half of coriander and mint and the salt and pepper.
Mound quinoa on individual plates. Spoon stew over. Sprinkle with remaining coriander and mint.
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