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kuri-quinoa-bake recipe

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