Vegetarian Quinoa & Squash Casserole

Vegetarian Quinoa & Squash Casserole

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.

From EatingWell: September/October 2012
Yield: 6 servings, about 1 2/3 cups each
Active Time: 30 minutes
Total Time: 1 hour 20 minutes

Ingredients

  1. 3 tablespoons extra-virgin olive oil, divided
  2. 1 large onion, diced
  3. 1 tablespoon minced garlic
  4. 1 tablespoon paprika
  5. 2 1/2 teaspoons ground cumin, divided
  6. 1 teaspoon ground coriander
  7. 1/4 teaspoon cayenne pepper, or to taste
  8. 1/4 teaspoon ground allspice
  9. 2 15-ounce cans chickpeas, rinsed
  10. 1 28-ounce can diced tomatoes
  11. 2 cups frozen chopped spinach
  12. 1 cup quinoa or whole-wheat couscous
  13. 1/2 cup golden raisins
  14. 1 cup water
  15. 1/2 teaspoon salt, divided
  16. 2 10- to 12-ounce boxes frozen pureed squash, thawed
  17. 1/3 cup finely chopped fresh cilantro

Preparation

  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.

Tips & Notes

Nutrition

Nutrition 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.

Nutrition Bonus: Vitamin A (204% daily value), Folate (57% dv), Magnesium & Vitamin C (40% dv), Iron (39% dv)

4 1/2 Carbohydrate Serving

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