Quinoa-Butternut Squash Stew with Peanuts, Raisins, Spinach & Cilantro

Directions

1. Rinse the produce and pat it dry; skip the spinach if it’s already prewashed.
2. Cut the squash in half, scoop out the seeds, peel, and small-dice it; place in a small bowl.
3. Trim and finely dice the red pepper and yellow onion; add them to the bowl with the squash.
4. Warm a medium saucepan over medium heat; add a thin coat of oil.
5. When the pan is hot, sauté the onion and garlic in oil until softened, about 2 minutes.
6. Add the squash, pepper, canned tomatoes, water, quinoa, and the listed spices to the pan; stir, bring to a boil, then lower the heat and cover. Simmer until both squash and quinoa are tender, about 20 minutes.
7. Roughly chop the spinach and set it aside.
8. Strip cilantro leaves from the stems, then mince the leaves.
9. When the quinoa is tender, gradually add spinach, letting each handful wilt before adding the next.
10. Stir in peanut butter, a splash more water, raisins, and half of the cilantro; simmer until warmed through, about 3 minutes.
11. Roughly chop the peanuts and cut the limes into wedges for serving.
12. Divide the stew into bowls and top with the remaining cilantro and peanuts; serve with lime wedges to squeeze over.