Project Description

Moroccan style quinoa casserole with lentils and butternut squash

Share This Recipe...

RECIPE BY: Nathalie Charron

Print Friendly, PDF & Email

Celebrate squash season with this fresh, flavorful, and comforting meal.

For 4 people

INGREDIENTS

  • 1 onion
  • 1 clove of minced garlic
  • 1 red pepper
  • 1 butternut squash
  • 3 tbsp. olive oil
  • 1 cup of tricolor quinoa
  • 2 cups of vegetable broth
  • 1/2 cup lentils of your choice, cooked or canned
  • 2 tablespoons ground coriander
  • 1 tablespoon of powdered ginger
  • 1 tablespoon of ras el hanout
  • 1/2 cup dates, pitted and chopped
  • 1/2 cup of feta cheese
  • 1/2 cup sliced almonds
  • 1/2 cup chopped fresh cilantro

DIRECTIONS

  1. Preheat the oven to 425o.
  2. In a pot, cook the quinoa with the vegetable broth for 15 minutes then set aside.
  3. Cut the squash into small cubes and the red pepper into chunks. In a bowl, combine the vegetables, 1 teaspoon of olive oil and the cilantro powder. Coat well. Spread the vegetables on a baking sheet lined with parchment paper and bake for about 30 minutes.
  4. In a saucepan, brown the chopped onion with a little oil. Mix in the garlic and the rest of the spices. Add the lentils, quinoa, roasted vegetables, dates, almonds and cheese to the pot and drizzle with the remaining olive oil. Mix well.
  5. Garnish with fresh cilantro and serve.

Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes for a chance to be featured!

Ingredients for Moroccan style quinoa casserole
Moroccan style quinoa casserole recipe with lentils and butternut squash

GoGoQuinoa Products Featured in This Recipe: