| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
American |
|
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Canola oil |
| 1 |
md |
Yellow onion; chopped |
| 8 |
md |
Button mushrooms; sliced |
| 1 |
lg |
Green or red bell pepper; seeded and diced |
| 1 |
|
Jalapeno pepper (optional); seeded and minced |
| 1 |
sm |
Zucchini; diced |
| 2 |
|
Cloves garlic; minced |
| 3 |
c |
Water |
| 1 1/2 |
c |
Quinoa; rinsed and drained |
| 2 |
c |
Peeled & diced butternut squash OR red kuri squash |
| 1 |
c |
Peeled & diced carrot |
| 1 |
c |
Chopped kale; spinach or escarole |
| 1 1/2 |
tb |
Dried parsley |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
VEGETABLE QUINOA BAKE: Quinoa, the ancient South American grain with a
nutty flavor and chewy texture, teams up with a medley of vegetables for
this casserole. This makes an impressive centerpiece for holiday dinners or
other festive occasions. Jay prepared this dish on "Alive and Wellness," a
cable television show, and it was a big hit.
PREHEAT oven to 400F/200C. In a large saucepan, heat the oil. Add the
onion, mushrooms, bell pepper, jalapeno pepper, if desired, zucchini, and
garlic and saute for about 5 to 7 minutes. Stir in the water, quinoa,
squash, carrots kale, and seasonings and bring to a boil.
Transfer the mixture to a 9" X 13" casserole dish and cover. Bake for 30 to
40 minutes, until all of the liquid is absorbed.
Remove from the oven and fluff with a fork. Let stand for 5 minutes before
serving. Makes 6 to 8 servings.
SOURCES >The Global Vegetarian (1995) Jay Solomom; (Contemporary Books
0809234297). >phannema@wizard.ucr.edu MC-PER SERVING: 178CAL, 3.9G fat
(18.8% cff). 31.6g carbs >Eat-lf Archive January 1998.
INDEX: Eat-Lf Grains Main-Dishes Quinoa Vegetarian
Recipe by: Global Vegetarian by Jay Soloman
Posted to Digest eat-lf.v097.n018 by KitPATh <phannema@wizard.ucr.edu> on
Jan 18, 1998
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