Morroccan Quinoa with Delicata Squash

Prep Time

15 min

Prep Notes

If Delicata squash are not available, any winter squash variety may be substituted but will likely take a little longer to cook until tender. We especially like Alter Eco’s Red Quinoa in this recipe for its firmer consistency and nuttier flavor.

Cooking Time

30 min




1 cup quinoa, rinsed
1 tablespoon butter 
1 tablespoon olive oil 
1/2 cup finely chopped onion
 2 Delicata squash, peeled and chopped
1 14 ½ oz can garbanzo beans
2 garlic cloves, minced 
1/2 teaspoon salt 
1/2 teaspoon EACH turmeric, black pepper, salt, coriander, cumin, ginger, cayenne and Hungarian sweet Paprika
Pinch saffron, optional
2 cups water
Garnish: lemon zest and chopped fresh cilantro and mint


Melt butter with olive oil in large saucepan over medium heat. Add onion and squash. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic and spices; sauté 1 minute. Add quinoa; stir one minute. Add water and garbanzo beans and bring to a boil. Reduce heat to medium-low. Cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Fluff with a fork and garnish with lemon zest and chopped fresh herbs.


Linden Hills Co-op