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Vegetarian Quinoa & Squash Casserole

Carolyn Malcoun
  • 80 minutes
  • Serves 6

INGREDIENTS

2 15 ounce cans

Chickpeas

1/3 cup

Cilantro, fresh

1 tsp

Coriander, ground

1 tbsp

Garlic

1/2 cup

Golden raisins

1

Onion, large

2 cups

Spinach, frozen

2

10- to 12-ounce boxes Squash, frozen

1 28 ounce can

Tomatoes

1 cup

Quinoa or whole-wheat couscous

1/4 tsp

Allspice, ground

1/4 tsp

Cayenne pepper

1 tbsp

Paprika

1/2 tsp

Salt

3 tbsp

Olive oil, extra-virgin

2 1/2 tsp

Cumin, ground

1 cup

Water