Vegetarian Quinoa and Squash Casserole Recipe

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Photo by Fotolia/bravissimos
This dish is sweet yet savory dish is perfect use for squash or sweet potatoes.

Ingredients

  • 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 pound diced heirloom tomatoes
  • 2 cups blanched spinach
  • 1 cup quinoa or whole-wheat couscous
  • 1/2 cup golden raisins
  • 1 cup water
  • 1/2 teaspoon salt, divided
  • 1-1/2 pounds fresh squash puree
  • 1/3 cup finely chopped fresh cilantro

Directions

  • Preheat oven to 450°F.
  • Heat 2 tablespoons oil in a large oven-proof skillet over medium heat.
  • Add onion and cook, stirring occasionally, until tender and browned, about 10 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.
  • Transfer squash puree to a medium bowl, stir in remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt.
  • Spread squash evenly over chickpea mixture.
  • Cover pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous).
  • Cool for 5 minutes. Serve sprinkled with cilantro.
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Mother Earth News Gardening
Mother Earth News Gardening
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