Vegetarian Quinoa & Squash Casserole

September/October 2012

Your rating: None Average: 3.8 (88 votes)

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.

Vegetarian Quinoa & Squash Casserole

9 Reviews for Vegetarian Quinoa & Squash Casserole

Vegetarian Quinoa and Squash Casserole

Definitely use Quinoa - not couscous. (good for gluten-free too!)

This recipe has no QUINOA in it!!

Quinoa and cous cous are not the same thing. Cous cous is made from semolina, a wheat product like pasta. Quinoa is a grain from South America. Totally different but so frequently confused by ignorant cooks.
Exchange the cous cous for quinoa, and the recipe will be more true.

Lots of great ingredients and flavors
Comments (2)

No comments

bkfreestuff wrote 1 year 40 weeks ago

? It says quinoa OR

? It says quinoa OR couscous...

Summer_43 wrote 2 years 23 weeks ago

The recipe says to use Quinoa

The recipe says to use Quinoa *OR* Cous Cous.


I used a cast iron dutch oven because they didn't say what size skillet and I knew my dutch oven could go in the oven.

I like the raisins, that little bite of sweet with the savory flavors.
The finished product.
Wonderfully flavorful

A great dish bursting with flavors. I have changed a few thing though, mostly because I preferred to use fresh ingredients instead of frozen. I roasted and pureed butternut squash with just 1tsp of sour cream and cumin, cooked quinoa separately, and used red onion.
I sauteed fresh baby spinach with garbanzo beans, quinoa, tomatoes, raisins & cranberries and some turkey bacon I needed to use (I am not a vegetarian). After transferring the mixture to a baking dish, I topped it with pureed squash, cilantro and just a little bit of light shredded cheddar, and baked at 425F for about 15 minutes. I also added more spices as I like hot dishes. Will definitely be making it again.


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