Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

x White wine or veggie stock
1 md Onion, chopped
8 To 10 mushrooms, sliced
1 lg Bell pepper, diced
1 Jalapeno pepper, seeded and
Minced (optional) (or more)
1 sm Zucchini, diced
2 Cloves garlic, minced
3 c Water (I used Frontier No
Salt veggie broth)
1 1/2 c Quinoa, rinsed well
2 c Peeled and diced red kuri,
Pumpkin, or other winter
Squash
1 c Chopped kale or escarole
2 tb Fresh parsley or 1TBSP dried
(I forgot!)
1/2 ts Salt
1/2 ts 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).

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.

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