Vegetable Quinoa Bake with Red Kuri Squash
Vegetable Quinoa Bake with Red Kuri Squash recipe
Yield
4 servingsPrep
15 minCook
50 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
white wine
or vegetable stock |
*
|
||
| 1 | medium |
onions
chopped |
|
| 8 |
mushrooms
sliced |
*
|
|
| 1 | large |
sweet red bell peppers
diced |
*
|
| 1 |
jalapeño pepper
seeded and minced, optional, or more |
*
|
|
| 1 | small |
zucchini
diced |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3 | cups |
water
or vegetable broth |
|
| 1 ½ | cups |
quinoa
rinsed well |
|
| 2 | cups |
red kuri squash
peeled and diced, or other winter squash |
* |
| 1 | cup |
kale
or escarole, chopped |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped, or 1 tablespoon dried |
|
| 1 | teaspoon |
salt and black pepper
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
white wine
or vegetable stock |
*
|
| 1 | medium |
onions
chopped |
|
| 8 |
mushrooms
sliced |
*
|
|
| 1 | large |
sweet red bell peppers
diced |
*
|
| 1 | each |
jalapeño pepper
seeded and minced, optional, or more |
*
|
| 1 | small |
zucchini
diced |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 7.1E+2 | ml |
water
or vegetable broth |
|
| 355 | ml |
quinoa
rinsed well |
|
| 473 | ml |
red kuri squash
peeled and diced, or other winter squash |
* |
| 237 | ml |
kale
or escarole, chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped, or 1 tablespoon dried |
|
| 5 | ml |
salt and black pepper
or to taste |
*
|
Directions
Preheat oven to 400℉ (200℃).
Sauté with wine or broth the onion, mushrooms, peppers, zucchini, and garlic for about 5 minutes.
Stir in rest of ingredients, except greens, and bring to a boil. Place greens in bottom of a 9 by 13 inch baking dish .
Transfer mixture to 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.
