Vegetable Quinoa Bake

Vegetable Quinoa Bake

Ready in 1 hour
8 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Vegetable Quinoa Bake"

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"This was delicious... A little bland the first time I made it, but the 2nd time I used stock instead of water, and added sultanas and slivered almonds... Ssoooo good!!"

- Cinta50


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1 md Yellow onion; chopped
1/2 ts Salt
1 tb Canola oil
1 lg bell pepper; Green or red
1 1/2 tb Dried parsley
1/2 ts Black pepper
1 sm Zucchini; diced
2 c butternut; Peeled & diced
2 Garlic; minced
1 c kale; Chopped, or spinach
8 md Button mushrooms; sliced
1 1/2 c Quinoa; rinsed and drained
1 c carrot; Peeled & diced
1 Jalapeno pepper; (optional)
3 c Water

Original recipe makes 8



VEGETABLE QUINOA BAKE: Quinoa, the ancient South American grain with a nutty flavor and chewy texture, teams up with a medley of vegetables for this casserole. This makes an impressive centerpiece for holiday dinners or other festive occasions. Jay prepared this dish on "Alive and Wellness," a cable television show, and it was a big hit. PREHEAT oven to 400F/200C. In a large saucepan, heat the oil. Add the onion, mushrooms, bell pepper, jalapeno pepper, if desired, zucchini, and garlic and saute for about 5 to 7 minutes. Stir in the water, quinoa, squash, carrots kale, and seasonings and bring to a boil. Transfer the mixture to a 9" X 13" casserole dish and cover. Bake for 30 to 40 minutes, until all of the liquid is absorbed. Remove from the oven and fluff with a fork. Let stand for 5 minutes before serving. Makes 6 to 8 servings. SOURCES >The Global Vegetarian (1995) Jay Solomom; (Contemporary Books 0809234297). > MC-PER SERVING: 178CAL, 3.9G fat (18.8% cff). 31.6g carbs >Eat-lf Archive January 1998. INDEX: Eat-Lf Grains Main-Dishes Quinoa Vegetarian Recipe by: Global Vegetarian by Jay Soloman Posted to Digest eat-lf.v097.n018 by KitPATh on Jan 18, 1998

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Vegetable Quinoa Bake photo by motherrimmy motherrimmy

photo by christineshepherd christineshepherd

photo by Ajenkins616 Ajenkins616

photo by Silverchels Silverchels

Calories Per Serving: 227 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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amandagendron 1 month ago
lisamaryxoxo 10 months ago
The kids and I both enjoyed this meal. Very tasty and very filling. I think I might add a few Indian spices to it next time - which will be soon.
slynch513 1 year ago
Fantastic! My husband HATES squash and he helped himself to seconds!
jenniferfrye1 2 years ago
I also used stock for flavour and added toasted nuts when serving. Tasty!
Spinster74 2 years ago
This was delicious... A little bland the first time I made it, but the 2nd time I used stock instead of water, and added sultanas and slivered almonds... Ssoooo good!!
Cinta50 2 years ago
I'm on a wheat free, gluten free, dairy free diet. This meal fit right in with my diet and was very tasting and filling. Even my husband loved this meatless meal!
motherrimmy 4 years ago
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