Ingredients:
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
1/2 to 1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon chopped crystalized ginger
1/4 teaspoon cayenne pepper, or to taste
1/2 cup vegetable broth
1 cup mild salsa (I used Green Mountain Gringo brand)
2 tablespoons fresh lemon juice
4 cups 1-inch cubes peeled butternut squash
1 zucchini, cut into large dice 
1 cup quinoa
2 cups vegetable broth
1/2 cup chopped fresh cilantro

1. Heat oil in large saucepan over medium heat. Add onion; saute until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 6 ingredients.
2. Transfer mixture to crock pot and add broth, salsa, lemon juice, squash and zucchini. Cover and cook on low heat setting for 4-5 hours until vegetables are tender. Season with salt and pepper.
3. Meanwhile, saute quinoa in a saucepan with in a little olive oil for a minute or two, stirring often. Add broth and bring to a boil, then turn heat to low and cook for about 15 minutes or until all the broth is abs
4. Ladle stew over quinoa and top with cilantro.

- Adapted from My Daughter's Kitchen by Maureen Fitzgerald on Philly.com
Per serving (based on 6): 253 calories, 9 grams protein, 41 grams carbohydrates, 7 grams sugar, 8 grams fat, 5 milligrams cholesterol, 442 milligrams sodium, 5 grams dietary fiber.

Read more at http://www.philly.com/philly/blogs/mydaughter/-Morrocan-Stew-with-Butternut-Squash-Carrots-and-Quinoa.html#256LhYzUgqDDre36.99