Vegetarian Quinoa & Squash Casserole

By Alqualonde

An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 large onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon paprika
• 2 1/2 teaspoons ground cumin, divided
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon ground allspice
• 2 (15 ounce) cans chickpeas, rinsed
• 1 (28 ounce) can tomatoes, diced
• 2 cups frozen spinach, chopped
• 1 cup quinoa or whole-wheat couscous
• 1/2 cup golden raisins
• 1 cup water
• 1/2 teaspoon salt, divided
• 2 (10 to12-ounce) boxes frozen pureed squash, thawed (use fresh, if desired)
• 1/3 cup fresh cilantro, finely chopped

Details

Servings 4
Cooking time 60mins

Preparation

Step 1

Preheat oven to 450°F.

Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat.

If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the chickpea mixture.

Cover the pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous). Let cool for 5 minutes. Serve sprinkled with cilantro.