Quinoa with Moroccan winter squash and carrot stew from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 330) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • ksg518 on January 22, 2019

    Very good but even cutting back the cayenne by half it was very spicy. Luckily we had some yogurt on hand to dollop on top to cut the heat. Next time, I'll skip the cayenne altogether.

  • Laura on December 14, 2015

    I've been making this ever since the recipe appeared in the magazine and we love it. It had been a few years since I last made it and we were overdue. I had forgotten just how spicy this dish is! We enjoy the heat, but those who don't might want to cut back on the amount of cayenne (1/2 tsp) or eliminate it altogether. I appreciate this dish for how relatively easy it is to put together, as well as how healthy and colorful it is on the plate. I won't wait so long to make this again!

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