This recipe was adapted from the 11/94 issue of Vegetarian Times
Vegetable Quinoa Bake with Red Kuri Squash.
white wine or veggie stock
1 medium onion, chopped
8-10 mushrooms, sliced
1 large bell pepper, diced (I used 1/2 red and 1/2 green)
1 jalapeno pepper, seeded and minced (optional)
1 small zucchini, diced
2 cloves garlic, minced (I used 3-4)
3 cups water (I used Savory Vegetable Broth)
1 1/2 cups quinoa, rinsed well
2 cups peeled and diced red kuri, pumpkin, or other winter squash
1 cup chopped kale or escarole (I used Swiss chard)
2 TBSP fresh parsley or 1TBSP dried
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. Transfer mixture to a 9x13 casserole dish and cover. Bake until
liquid is absorbed, about 40-45 minutes.
Remove from oven and fluff with a fork. Let stand 5 minutes before
serving. Makes 6-8 servings
I think this would be with the addition of chopped tomatoes, and topped with parmesan cheese.