Vegetable quinoa bake with red kuri squash (v
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| x | White wine or veggie stock | |
| 1 | medium | Onion, chopped |
| 8 | To 10 mushrooms, sliced | |
| 1 | large | Bell pepper, diced |
| 1 | Jalapeno pepper, seeded and | |
| Minced (optional) (or more) | ||
| 1 | small | Zucchini, diced |
| 2 | Cloves garlic, minced | |
| 3 | cups | Water (I used Frontier No |
| Salt veggie broth) | ||
| 1½ | cup | Quinoa, rinsed well |
| 2 | cups | Peeled and diced red kuri, |
| Pumpkin, or other winter | ||
| Squash | ||
| 1 | cup | Chopped kale or escarole |
| 2 | tablespoons | Fresh parsley or 1TBSP dried |
| (I forgot!) | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
Preheat oven to 400 degrees. Saute with wine or broth the onion, mushrooms, peppers, zucchini, and garlic for about 5 minutes. Stir in rest of ingredients and bring to a boil. (I did NOT stir in the greens, instead I placed them in the bottom of the dish first.) Transfer mixture to a 9x13 casserole dish and cover. Bake until liquid is absorbed, about 35 to 40 minutes. Remove from oven and fluff with a fork. Let stand 5 minutes before serving. Makes 6-8 servings (acc. to VT... for me it's 4 servings if it's the main dish).
Posted by aiko@... (Aiko Pinkoski) to Fatfree Digest [Volume 13 Issue 16] Dec. 16, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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