Vegetable Quinoa Bake

Vegetable Quinoa Bake

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

Top-ranked recipe named "Vegetable Quinoa Bake"

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"Yum. Omitted carrots and used potatoes instead of butternut. The kale was excellent in this. I did use chicken broth instead of water. The dish needs broth for flavor. I think Indian spices would bump it up to 5 stars - I did add cumin & thyme, but next time I will increase garlic and use curry coriander garam masala etc."


Ingredients

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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

Servings  

Preparation

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). >phannema@wizard.ucr.edu 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
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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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Reviews

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I made this with spinach in a large Dutch oven and it was great! Thank you for the recipe!
shade36 10 months ago

Yum. Omitted carrots and used potatoes instead of butternut. The kale was excellent in this. I did use chicken broth instead of water. The dish needs broth for flavor. I think Indian spices would bump it up to 5 stars - I did add cumin & thyme, but next time I will increase garlic and use curry coriander garam masala etc.
Nikhomemadegood 1 year ago

I made a version of this dish. Instead of using quinoa, I made the dish with spelt. I had it bake in the oven for an additional 10 minutes. Also, I used vegetable broth. For an added kick, I squirted in two shots of sirracha. I did not add kale into the dish.
Chefbert 1 year ago

amandagendron 1 year ago

lisamaryxoxo 1 year 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 2 years ago

Fantastic! My husband HATES squash and he helped himself to seconds!
jenniferfrye1 3 years ago

I also used stock for flavour and added toasted nuts when serving. Tasty!
Spinster74 3 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 3 years ago

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