Vegetarian Quinoa Squash Casserole Food

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BUTTERNUT SQUASH QUINOA CASSEROLE



Butternut Squash Quinoa Casserole image

Butternut squash and other vegetables mixed together with quinoa makes a delicious vegetarian, gluten-free, and vegan friendly casserole for the whole family.

Provided by Kelly @ Trial and Eater

Categories     Main Course

Time 45m

Number Of Ingredients 12

2 tablespoons olive oil
6 cups cubed butternut squash
1 cup uncooked quinoa + 2 cups water (3 cups cooked)
2 cups corn
1 (15 oz.) can black beans (a little more than a cup), drained and rinsed
1 tablespoon ground cumin (see notes)
1 lime, juiced
salt and pepper, to taste
1 tomato (chopped)
1 avocado (diced)
2 cups cheddar cheese (non-dairy cheese if vegan)
Salsa or hot sauce (optional, for serving)

Steps:

  • Preheat oven to 400°F.
  • Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
  • Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
  • In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
  • Add tomato and avocado (you may prefer to wait until after baking to add the avocado). Top with cheese.
  • Bake at 400°F for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 406 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 20 grams fat, Fiber 11 grams fiber, Protein 15 grams protein, SaturatedFat 7 grams saturated fat, Sodium 299 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

VEGETARIAN QUINOA & SQUASH CASSEROLE RECIPE - (3.7/5)



Vegetarian Quinoa & Squash Casserole Recipe - (3.7/5) image

Provided by á-81356

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil, divided
1 large onion, diced
1 tablespoon minced garlic
1 tablespoon paprika
2 1/2 teaspoons ground cumin, divided
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground allspice
2 (15 ounce) cans chickpeas, rinsed
1 (28 ounce) 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 ounce) boxes frozen pureed squash, thawed
1/3 cup finely chopped fresh cilantro

Steps:

  • Preheat oven to 450 degrees Fahrenheit. 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.

VEGETARIAN QUINOA CASSEROLE



Vegetarian Quinoa Casserole image

Make and share this Vegetarian Quinoa Casserole recipe from Food.com.

Provided by Lioness

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup quinoa
2 cups water
1 piece kombu
1 tablespoon oil (I like grapeseed)
1/2 onion
1 bunch asparagus
1 carrot
1 tablespoon soy sauce

Steps:

  • rinse quinoa and set aside.
  • Pour water into rice cooker.
  • add quinoa.
  • Chop onion, slice carrot, cut asparagrass stalks into 1 inch pieces.
  • Add all vegetables.
  • break kombu into 1/2 inchi pieces add to water.
  • add all remaining ingrediants. Hit the on button on rice cooker and cook until done.

Nutrition Facts : Calories 230.1, Fat 6.2, SaturatedFat 0.8, Sodium 290.4, Carbohydrate 37.3, Fiber 5.6, Sugar 2.9, Protein 9.2

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