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CATEGORY CUISINE TAG YIELD
Eggs, Grains Digest, Dec. 1 Servings

INGREDIENTS

x White wine or veggie stock
1 md Onion, chopped
8 To 10 mushrooms, sliced
1 lg Bell pepper, diced
1 Jalapeno pepper, seeded and
Minced (optional) (or more)
1 sm Zucchini, diced
2 Cloves garlic, minced
3 c Water (I used Frontier No
Salt veggie broth)
1 1/2 c Quinoa, rinsed well
2 c Peeled and diced red kuri,
Pumpkin, or other winter
Squash
1 c Chopped kale or escarole
2 tb Fresh parsley or 1TBSP dried
(I forgot!)
1/2 ts Salt
1/2 ts Pepper

INSTRUCTIONS

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@epoch.com (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@Prodigy.com using MMCONV.
1.80á
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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