Vegetable quinoa bake

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 Jalapeno pepper (optional); seeded and minced
1 small Zucchini; diced
2 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

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