Jeremy Stein's Moroccan Quinoa
"This is the first dish Jeremy Stein learned to make. When it's not Passover, he uses couscous instead of quinoa...."
INGREDIENTS
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Water or vegetable stock
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1 pound carrots, cut into 2-inch pieces
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5 tablespoons butter (optional)
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 1/4 cup olive oil
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3 onions, quartered
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 1/4 teaspoon salt (or to taste)
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Pinch of saffron (optional)
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 1/2 teaspoon ground turmeric
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 1/2 teaspoon ground ginger
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 1/4 teaspoon ground nutmeg
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2 cinnamon sticks
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6 ripe tomatoes, peeled, seeded and quartered, or one can (28 ounces) diced tomatoes, drained
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6 each cilantro and parsley sprigs, tied together
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Salt and pepper to taste
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1 yellow squash, ends trimmed, quartered
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1 zucchini, ends trimmed, quartered
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4 cups quinoa
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