Name: Quinoa-Butternut Squash Stew with Peanuts, Raisins, Spinach & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ small butternut squash; 1 small bunch cilantro; 3 (398 ml) cans diced tomatoes; 3 cloves garlic; 1 ½ limes; ⅓ cup peanuts, roasted unsalted; 1 ½ cups quinoa; ⅓ cup raisins; 1 ½ red bell peppers; 1 ½ medium yellow onions; cayenne pepper; chili powder; extra virgin olive oil; natural peanut butter; salt

Quinoa-Butternut Squash Stew with Peanuts, Raisins, Spinach & CilantroQuinoa-Butternut Squash Stew with Peanuts, Raisins, Spinach & Cilantro — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ small butternut squash

1 small bunch cilantro

3 (398 ml) cans diced tomatoes

3 cloves garlic

1 ½ limes

⅓ cup peanuts, roasted unsalted

1 ½ cups quinoa

⅓ cup raisins

1 ½ red bell peppers

1 ½ medium yellow onions

cayenne pepper

chili powder

extra virgin olive oil

natural peanut butter

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim and peel each squash; halve lengthwise, scrape out seeds, and small dice. Place in a medium bowl.

Trim, seed, and small dice bell peppers; add to the bowl with the squash and set aside.

Peel, halve, and small dice onions; peel and mince garlic.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes.

Add squash, bell pepper, tomatoes, water, quinoa, and spices to the pot. Stir to combine the stew and bring to a boil over high heat; once boiling, reduce heat to low, cover, and cook until squash and quinoa are tender, 20-25 minutes. (Reserve bowl for next step.)

Meanwhile, roughly chop spinach and place in the reserved bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

When the quinoa is tender, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Add peanut butter, additional water, raisins, and half of the cilantro to the stew. Stir to combine and continue to cook until warmed through, about 4 minutes. (Reserve remaining cilantro for serving.)

Meanwhile, roughly chop peanuts. Slice limes into wedges.

Divide stew between bowls; top with reserved cilantro and peanuts. Serve with lime wedges for squeezing over and enjoy!

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