Vegetarian Quinoa & Squash Casserole

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.

Photo by Henya B.

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

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

Directions

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.

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