Date: Thu, 15 Dec 94 10:20:39 EST
From: aiko@epoch.com (Aiko Pinkoski)
This is adapted from the 11/94 issue of Vegetarian Times.
Highly recommended because 1) my SAD husband actually ate this,
and even agreed to my making it again for dinner :-) 2) it's easy,
and 3) it's a very forgiving recipe (see my notes below).
Vegetable Quinoa Bake with Red Kuri Squash.
white wine or veggie stock
1 medium onion, chopped
8-10 mushrooms, sliced (I omitted first time w/no ill effects)
1 large bell pepper, diced (I used 1 red & 2 green first time,
since I was low on other veggies, and 1 red & 1/2 green
next time. Red peppers add a nice color to the dish).
1 jalapeno pepper, seeded and minced (optional) (I added this the
second time, couldn't even taste it!! so either omit or add 2)
1 small zucchini, diced (I omitted first time)
2 cloves garlic, minced (I used 3-4)
3 cups water (I used Frontier No salt veggie broth)
1 1/2 cups quinoa, rinsed well (VT does not say rinse, for some reason!)
2 cups peeled and diced red kuri, pumpkin, or other winter squash
(I used a bit more kuri, like 2 1/2 cups)
1 cup chopped kale or escarole (I used mustard greens first, then used
green chard... I liked the mustard greens but not the chard,
it got watery and mushy.)
2 TBSP fresh parsley or 1TBSP dried (I forgot!)
1/2 tsp salt
1/2 tsp 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 6-8 servings (acc. to VT... for me it's 4 servings if
it's the main dish).
kwvegan vegan