Quinoa with Moroccan Winter Squash and Carrot Stew

INGREDIENTS

• 1/4 cup finely chopped peeled carrot
• Pinch of saffron
• 1 14 1/2-ounce can diced tomatoes, drained
• 1/2 cup chopped fresh cilantro, divided
• 2 teaspoons chopped fresh mint, divided
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 2 tablespoons olive oil
• 1 cup quinoa*
• 2 garlic cloves, minced
• 3 garlic cloves, chopped
• 3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 cup water
• 2 teaspoons Hungarian sweet paprika
• 2 tablespoons fresh lemon juice
• 1/2 cup finely chopped onion
• 2 cups water
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground ginger
• 2 cups 3/4-inch cubes peeled carrots
• 1 tablespoon butter
• 1 cup chopped onion