Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N x | White wine or veggie stock |
| 1 medium | Onion, chopped |
| 8 \N | To 10 mushrooms, sliced |
| 1 large | Bell pepper, diced |
| 1 \N | Jalapeno pepper, seeded and |
| \N \N | Minced (optional) (or more) |
| 1 small | Zucchini, diced |
| 2 \N | Cloves garlic, minced |
| 3 cups | Water (I used Frontier No |
| \N \N | Salt veggie broth) |
| 1½ cup | Quinoa, rinsed well |
| 2 cups | Peeled and diced red kuri, |
| \N \N | Pumpkin, or other winter |
| \N \N | Squash |
| 1 cup | Chopped kale or escarole |
| 2 tablespoons | Fresh parsley or 1TBSP dried |
| \N \N | (I forgot!) |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
Preheat oven to 400 degrees. Saute with wine or broth the onion, mushrooms, peppers, zucchini, and garlic for about 5 minutes. Stir in rest of ingredients and bring to a boil. (I did NOT stir in the greens, instead I placed them in the bottom of the dish first.) Transfer mixture to a 9x13 casserole dish and cover. Bake until liquid is absorbed, about 35 to 40 minutes. Remove from oven and fluff with a fork. Let stand 5 minutes before serving. Makes 6-8 servings (acc. to VT... for me it's 4 servings if it's the main dish).
Posted by aiko@... (Aiko Pinkoski) to Fatfree Digest [Volume 13 Issue 16] Dec. 16, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini