Vegetarian Quinoa & Squash Casserole

Rating: 3.7 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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.

Carolyn Malcoun
Source: EatingWell Magazine, September/October 2012

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Recipe Summary

total:
1 hr 20 mins
Servings:
6
Nutrition Profile:
Low-Calorie
High Fiber
Dairy-Free
Gluten-Free
Vegetarian
Vegan
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450 degrees F.

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  • 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.

Tips

Make Ahead Tip: Prepare through Step 2, transfer to a 3-quart baking dish; top with squash mixture (Step 3), cover and refrigerate for up to 2 days. Let stand at room temperature while oven preheats. Bake, covered, until bubbling at the edges and heated through, about 45

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

Serving Size: about 1 2/3 cups
Per Serving:
437 calories; protein 14.6g 29% DV; carbohydrates 75.7g 24% DV; dietary fiber 14.1g 56% DV; sugars 14.8g; fat 11g 17% DV; saturated fat 1.4g 7% DV; cholesterol 0mg; vitamin a iu 10171.7IU 203% DV; vitamin c 23.7mg 40% DV; folate 226.9mcg 57% DV; calcium 204.5mg 21% DV; iron 6.8mg 38% DV; magnesium 160mg 57% DV; potassium 1087.9mg 31% DV; sodium 740.9mg 30% DV; thiamin 0.3mg 31% DV.
Exchanges:

3 starch, 2 vegetable, 1/2 fruit, 1 lean meat, 1 fat
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Reviews (10)

Read More Reviews
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
11/28/2013
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! Pros: vegan Read More
EatingWell User
Rating: 5 stars
05/23/2013
Fantastic 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. Read More
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Rating: 3 stars
09/23/2012
Good 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. Pros: I like the raisins that little bite of sweet with the savory flavors. Read More
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EatingWell User
Rating: 4 stars
09/07/2012
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. Read More
EatingWell User
Rating: 2 stars
10/09/2012
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. Pros: Lots of great ingredients and flavors Cons: The ingredient list has no QUINOA in it as the title suggests. Read More
EatingWell User
Rating: 4 stars
10/27/2013
Help Should the Qunioa be cooked prior to adding all ingredients? Read More
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EatingWell User
Rating: 5 stars
10/25/2012
Vegetarian Quinoa and Squash Casserole Definitely use Quinoa - not couscous. (good for gluten-free too!) Pros: Delicious Read More
EatingWell User
Rating: 5 stars
10/18/2013
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. Pros: Great for Vegans and Non-Vegans. Do-able Anytime If You Stock the Ingredients. Cons: Its a little adventurous for some palates. Read More
bjbutke@oh.rr.com
Rating: 4 stars
04/14/2015
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. Pros: Goes together quickly Cons: Frozen spinach is too stringy Read More
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