Vegetarian Quinoa & Squash Casserole

September/October 2012

Your rating: None Average: 3.7 (98 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

Really good vegan casserole

I followed the directions using the "make ahead" guidance and it turned out really good. You do not have to precook the quinoa. I used the frozen spinach but would use fresh in the future as the frozen was really stringy and unappealing. The only other thing I would do differently is possibly use more squash for the topping (increasing seasoning accordingly). It seemed really thin on the top-I would think if you put it in the 9x13 pan like someone did, it would be hard to spread thin enough.

Goes together quickly

I made this with less olive oil and fresh kale instead of frozen spinach. I also used a jumbo raisin medley instead of golden raisins. Delicious!


Should the Qunioa be cooked prior to adding all ingredients?

Comments (1)

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bkfreestuff wrote 2 years 37 weeks ago

I was wondering the same

I was wondering the same thing, then did a little research, and eventually found my answer within the recipe. So here goes:

quinoa takes 20 minutes to cook, couscous about 5 min. That's why at the end of the recipe it says to bake for 45 min for quinoa, or 15 for couscous.

If using dry quinoa, bake for 45 minutes.

One cup of quinoa = 3 cups cooked, so if you cook your quinoa separately, just add 3 cups of cooked and then bake it for 15 minutes instead of 45.

Hope that helped?

Loved It Even Without Meat

I followed the instructions and made a casserole that delighted the vegetarians and non-vegetarians at a potluck that I went to. I have since made it several times to rave reviews, once using smoked paprika (yum!) and another time using navy beans instead of garbanzo (since I didn't have any). Also, I have transferred the ingredients into a 9x13 pyrex dish and baked it without a problem if you don't have an oven-proof skillet. This has been a great recipe for me and I've shared it a lot.

Great for Vegans and Non-Vegans. Do-able Anytime If You Stock the Ingredients.

I made this last night for my family as part of our effort to eat healthy. I initially thought it sounded good but wasn't sure my family would like to spices. Well this tasted fantastic and my daughters loved it and went back for seconds and thirds. I added some turkey bacon as another reviewer suggested. It was a hit with everyone and complimented the flavors of the dish. We will be making this one regularly.


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