Vegetable Quinoa Bake With Red Kuri Squash
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Dec., Digest | 1 | Servings | |
INGREDIENTS
| White wine or veggie stock | ||
| 1 | Onion, chopped | |
| 8 | To 10 mushrooms, sliced | |
| 1 | Bell pepper, diced | |
| 1 | Jalapeno pepper, seeded and | |
| Minced, optional or more | ||
| 1 | Zucchini, diced | |
| 2 | Cloves garlic, minced | |
| 3 | c | Water, I used Frontier No |
| Salt veggie broth), 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 | T | Fresh parsley or 1TBSP dried |
| I forgot! | ||
| 1/2 | t | Salt |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1154
Calories From Fat: 161
Total Fat: 18.1g
Cholesterol: 0mg
Sodium: 1231.5mg
Potassium: 3786.1mg
Carbohydrates: 205.3g
Fiber: 29.7g
Sugar: 23.3g
Protein: 52.5g