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20 minute dinner recipes

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Vegetarian Quinoa & Squash Casserole


From EatingWell:  September/October 2012

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.

6 servings, about 1 2/3 cups each | Active Time: 30 minutes | Total Time: 1 hour 20 minutes



  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.


Per serving : 438 Calories; 11 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 76 g Carbohydrates; 15 g Protein; 14 g Fiber; 741 mg Sodium; 1088 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetable, 1/2 fruit, 1 lean meat, 1 fat

Tips & Notes