Vegetable Quinoa Bake with Red Kuri Squash

Vegetable Quinoa Bake with Red Kuri Squash Ingredients

x White wine or veggie stock	1 1/2 c Quinoa, rinsed well
1 md Onion, chopped	2 c Peeled and diced red kuri,
8 To 10 mushrooms, sliced	Pumpkin, or other winter
1 lg Bell pepper, diced	Squash
1 Jalapeno pepper, seeded and	1 c Chopped kale or escarole
Minced (optional) (or more)	2 tb Fresh parsley or 1TBSP dried
1 sm Zucchini, diced	(I forgot!)
2 Cloves garlic, minced	1/2 ts Salt
3 c Water (I used Frontier No	1/2 ts Pepper
Salt veggie broth)

Instructions for Vegetable Quinoa Bake with Red Kuri Squash

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 its 4 servings if its the main dish). Posted by aiko@epoch.com (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@Prodigy.com using MMCONV. 1.80? From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SquashCuisine: Uncategorized

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