Recipe - Vegetable Quinoa Bake

x White wine or veggie stock
1 md Onion, chopped
8 To 10 mushrooms, cut or sliced up
1 lg Bell pepper, minced
1 Jalapeno pepper, seeded and
Minced (optional) (or more)
1 small Zucchini, minced
2 Cloves garlic, minced
3 cup Water (I used Frontier No
Salt veggie broth)
1 One half cup Quinoa, rinsed well
2 cup Peeled and minced red kuri,
Pumpkin, or other winter
Squash
1 cup Chopped kale or escarole
2 tablespoon Fresh parsley or 1TBSP dried
(I forgot!)
One half teaspoon Salt
One half 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 68 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