Hearty Fall Squash Stew

Hearty Fall Squash Stew 1 red onion 2 medium carrots 2 stalks celery 1 garlic, crushed 3 small or 2 large zucchinis, or any in season squash such as kabocha, butternut or delicata 2 cups chopped or strained tomatoes (I use Pomi brand) or tomato sauce 4 cups low or no sodium vegetable broth (homemade or store bought) 1/2 cup quinoa 1 cup chickpeas (dried and cooked or can) Fresh herbs (rosemary, thyme) chopped 1/2 tsp herbs de Provence Salt and black pepper, to taste Sauté onion, garlic, carrot, celery and zucchini until onion is translucent. Add tomatoes, broth, herbs  and quinoa and bring to a boil. Reduce to a simmer, add chickpeas and cover halfway about 30 minutes until done.

Zaatar Quinoa Crunch Topping 1 cup quinoa 2 tsp avocado oil 2 tbsp zaatar spice Salt Add 1 cup quinoa to a dry sauté pan on medium heat. Stir and let cook about 5 minutes. Add 2 teaspoons avocado oil, zaatar and salt.  let cook an extra 5 minutes. As quinoa begins to pop you can shut flame and just let quinoa sit in hot pan. Quinoa will crunch up as it cools.