Who doesn’t love a good stew on a winter day?
I made this on our snow day last week-it lasts for several days, and even gets better, as the flavors and spices sit and intensify.
My husband enjoyed it after some shoveling and we ate it by the fire.
I love recipes with all whole ingredients-and this one passed the test. It contains starchy, root vegetables and quinoa so it is incredibly filling and comforting and gluten and dairy-free.
Here’s one of my little tips, since I was short on time. (Ok, I wanted to go sledding and needed the stew to cook before we left, so when we got back it was ready)
I used organic frozen root vegetables from Whole Foods (butternut squash, parsnips, and red onions)
Feel free to do that, too, or if you prefer, you can use fresh butternut squash, and cut it into cubes.
Ok, so let’s get to the recipe.