Winter Squash Stew served with Quinoa

Stew:
2 Tbsp. olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 tsp. paprika
1 tsp. salt
½ tsp. black pepper
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. turmeric
½ tsp. ground ginger
¼ tsp. cayenne pepper
1 cup water
1 14½ oz can diced tomatoes, drained
2 Tbsp. lemon juice
2 cups cubed butternut squash
1 cup cubed kabocha squash
2 cups cubed carrots

Quinoa:
1 cup quinoa
2 Tbsp. olive oil
½ cup finely chopped onion
¼ cup finely chopped carrot
2 garlic cloves, minced
½ tsp. salt
½ tsp. turmeric
2 cups water
½ cup chopped fresh cilantro
3 tsp. chopped fresh mint

For Stew:

1. Heat oil in saucepan over medium heat.
2. Add onion; sauté until soft, about 5 minutes. Add garlic; stir 1 minute. Mix in next 8 ingredients.
3. Add water, tomatoes, and lemon juice. Bring to boil.
4. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes.

For Quinoa:

1. Rinse quinoa and drain.
2. Heat oil in saucepan over medium heat. Add onion and carrot. Cook until vegetables begin to brown, stirring often, about 10 minutes.
3. Add garlic, salt and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water.
4. Bring to boil, reduce heat, cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
5. Mix ½ the mint and ½ the cilantro into the stew.
6. Spoon quinoa onto platter and spoon stew on top. Sprinkle with remaining herbs.