Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 3 cups | Water |
| 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 | Salt |
| 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