red quinoa with morrocan spiced carrots and squash

this dish was so full of different flavors...spicy and sweet with a little heat. a perfect cold weather dinner. red quinoa will be a staple in my recipes now...not only for its health benefits but for the nutty flavor. for people like me who really savor texture it is great to cause its so different in the mouth.
its also a quick dish so with a crazy toddler demanding my undivided attention its a relativley easy meal to prepare. i came across the recipe at epicurious.com, like always and adapted it to my tastes.

enjoy!

carrot and squash stew

1 cup onion, chopped
3 tbl garlic, minced
1 tsp paprika
salt and pepper to taste
1/2 tsp corriander
1/2 tsp turmeric
1/4 tsp ground ginger
1/4 tsp cayenne
pinch of saffron
1 cup veggie broth
1/2 cup coconut milk
1 small can organic diced tomatoes, drained
1 tbl lime juice
2 cups butternut squash
3 cup carrots
1/2 cup raisins

saute onion and garlic in olive oil. add spices. add broth, coconut milk, tomatoes and lemon juice; bring to a boil.
add veggies and raisins and cover and simmer 20 min.

red quinoa

1 cup quinoa
1/2 cup chopped onion
2 carrots, chopped small
1 tbl garlic cloves, minced
salt
dash of curry powder
2 cups veggie broth

saute onion, carrot, and garlic until soft. add spices and quinoa and saute 2 minutes. add broth and bring to a boil. cover, reduce to a simmer and cook 15 min or until broth is absorbed. serve with veggies.