Vegetable quinoa bake with red kuri squash

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.


From Gemini's MASSIVE MealMaster collection at

Similar recipes