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Quinoa & Squash Casserole




Source of Recipe


Bernice


List of Ingredients




Vegetarian Quinoa & Squash Casserole


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


Recipe




Preheat the oven to 450ºF.

Heat 2 tablespoons of the oil in a large ovenproof skillet over medium heat.

Add the onion & cook, stirring occasionally, until it is
tender & browned; 9 to 11 minutes.

Add the garlic, paprika, 2 teaspoons of the cumin, coriander, cayenne & allspice.

Cook for 30 seconds.

Stir in the chickpeas, tomatoes, spinach, quinoa (or whole wheat couscous), raisins, water & 1/4 teaspoon of the salt.

Cook, stirring, for 5 minutes, then remove from the heat.

If thawed, squash is watery.

Place it in a fine-mesh sieve & gently press it to extract excess liquid.

Transfer the squash to a medium bowl & stir in the remaining 1 tablespoon of oil, the remaining 1/2 teaspoon of cumin & the other 1/4 teaspoon of salt.

Spread the squash mixture evenly over the chickpea mixture in the skillet.

Cover the skillet & bake in the preheated 450ºF oven until it is steaming hot; about 45 minutes for the quinoa (15 minutes for couscous).

Remove from the oven & let the casserole cool for 5 minutes.

Serve it sprinkled with cilantro.