| 1 1/2 | lb | Plum tomatoes; quartered lengthwise |
| 1 | lb | Firm eggplant; (about 1 small), cut into 1-inch cubes |
| 1/4 | c | Olive oil |
| 2 | | Red bell peppers; cut into 1-inch pieces |
| 2 | | Yellow onions; cut into 1-inch pieces |
| 1 | | Red onion; cut into 1-inch pieces |
| 3 | lg | Carrots; cut crosswise into 1/2-inch pieces |
| 2 | lb | Boneless lamb shoulder; trimmed and cut into 1-inch cubes |
| 1 | lb | Piece butternut squash; peeled and cut into 1-inch cubes (about 2 cups) |
| 5 | lg | Garlic cloves; minced |
| 2 | | Cinnamon sticks; halved |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground allspice |
| 6 | c | Chicken broth |
| 3/4 | c | Quinoa; rinsed well in a fine sieve |
| | GARNISH |
| | Blanched whole almonds; toasted with salt and oil, if desired |
