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- Cookinâ Canuckâs Vegetarian Mushroom & Cannellini Bean Ragout
- Cookinâ Canuckâs Crockpot Chickpea Stew with Balsamic Caramelized Onions
- Herbivoraciousâ Persian-Italian Eggplant Stew
- Sailuâs Kitchenâs Tangy Shallot Stew
- The Skinny Gourmet Andreaeâs Vegetarian Moroccan Stew
- Vegetarian Stew with Quinoa, Butternut Squash & Coconut Milk
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 2/3 cup quinoa
- 1 1/3 cup water
- Pinch of salt
- 2 cups diced (1/2-inch) butternut squash
- 2 tsp olive oil
- 1 medium onion, diced
- 1/2 tsp kosher salt
- 2 tbsp minced fresh ginger
- 1/2 large jalapeno pepper, seeds & membranes removed, minced
- 2 large cloves garlic, minced
- 1/2 cup lite coconut milk, stirred
- 1 can (14 oz.) petite diced tomatoes (with juices)
- 1 can (14 oz.) chickpeas, drained and rinsed
- 2 green onions, thinly sliced
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1536g | |
| Calories 1636 | |
| Calories from Fat 386 | 24% |
| Total Fat 45.07g | 56% |
| Saturated Fat 24.01g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2618mg | 109% |
| Potassium 1915mg | 55% |
| Total Carbs 197.33g | 53% |
| Dietary Fiber 29.4g | 98% |
| Sugars 5.33g | 4% |
| Protein 41.6g | 67% |
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