Yield: 8 Servings
|1 tablespoon||Canola oil|
|1 medium||Yellow onion; chopped|
|8 mediums||Button mushrooms; sliced|
|1 large||Green or red bell pepper; seeded and diced|
|1 \N||Jalapeno pepper (optional); seeded and minced|
|1 small||Zucchini; diced|
|2 \N||Cloves garlic; minced|
|1½ cup||Quinoa; rinsed and drained|
|2 cups||Peeled & diced butternut squash OR red kuri squash|
|1 cup||Peeled & diced carrot|
|1 cup||Chopped kale; spinach or escarole|
|1½ tablespoon||Dried parsley|
|½ teaspoon||Black pepper|
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@... MC-PER SERVING: 178CAL, 3.9G fat (18⅘% 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 <phannema@...> on Jan 18, 1998