Name: Vegetable Quinoa Bake with Red Kuri Squash
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

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Thomas Boston

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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