In a Dutch oven or large saucepan set over medium flame, heat oil. Add beef; cook, stirring, until no longer pink inside. Transfer to plate. Skim off all but one tablespoon fat from the juices in the pan.

Stir onion and garlic into the pan; cook, stirring, for three minutes. Stir in paprika, salt, pepper, coriander, cumin, turmeric, ginger, cayenne, and saffron for one minute. Stir in flour for one minute. Stir in beef, squash, and carrots until well coated with spices. Pour in stock, tomatoes, and lemon juice. Bring to a boil. Reduce heat and simmer, covered, for 30–35 minutes, or until vegetables are tender.

Meanwhile, to make the quinoa, bring water to a boil. Stir in quinoa. Reduce heat and simmer, covered, for about 15 minutes or until quinoa is tender. Stir in half of coriander and mint and the salt and pepper.

Mound quinoa on individual plates. Spoon stew over. Sprinkle with remaining coriander and mint.