Squash with Quinoa & Apricots

For my birthday last week, my sweet husband bought me a new slow cooker. I had been wanting one for a long time, as my previous one was a 15+ year old hand me down-and obviously didn't have all the bells & whistles that the more modern versions do.





I made a vow right then & there that I would start slow cooking on a more regular basis. Not only is it economical, it also uses less energy and doesn't heat up our small house the way range/stove cooking can.

And, I didn't realize I owned not one, but two slow cooker cook books. So, I set to work picking out my first recipe to try. I was pleased with how it turned out, but I think the spices either needed to be increased, or changed all together. Nevertheless, a tasty, filling, vegetarian meal. Please let me know if you have any suggestions! 



By the way, the recipe is from The Healthy Slow Cooker, by Judith Finlayson. I can not say enough good things about the layout of this book. Not only are vegetarian/vegan dishes clearly marked, but, nutritional information and great tips are also included. I am looking forward to ordering her vegetarian slow cooker book.





Without further ado, you will need:





-1 tbsp cumin seeds

-1 tbsp olive oil

-2 onions, finely chopped

-2 cloves garlic, minced

-1 tbsp minced ginger root

-2 tsp finely grated orange zest

-1 piece (2 inches) cinnamon stick

-1 tsp turmeric

-1 tsp salt

-1/2 tsp black pepper

-1 cup vegetable stock

-1/2 cup orange juce

-4 cups cubed & peeled butternut squash

-2 apples, peeled, cored, and sliced

-1/2 cup chopped dried apricots

-1 1/2 quinoa, rinsed





1. In a large dry skillet over medium heat, toast cumin seeds, stirring until fragrant and they just begin to brown, about 3 minutes. Immediately transfer to a mortar or spice grinder and grind. Set aside.

2. In same skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, ginger root, orange zest, cinnamon stick, turmeric, salt, pepper, and cumin, cook & stir for 1 minute. Add vegetable stock and orange juice and bring to a boil. Transfer to slow cooker stoneware.

3. Add squash, apples, and apricots to stoneware and stir well. Cover and cook on Low for 6 hours or on high for 3 hours, until vegetables are tender.

4. In a pot, bring 3 cups of water to a boil. Add quinoa in a steady stream, stirring to prevent lumps from forming, and return to a boil. Cover, reduce heat to low and simmer for 15 minutes, until tender and liquid is absorbed. Add to slow cooker and stir well. Remove cinnamon stick.

5. Serve & enjoy!