Vegetable Quinoa Bake

Vegetable Quinoa Bake

The Global Vegetarian

1 T canola oil

1 yellow onion, chopped

8-10 button mushrooms, sliced

1 green bell pepper (or red), seeded and diced

1 jalapeno , seeded and minced

1 zucchini, diced

2 cloves garlic, minced

3 c water

1 1/2 c quinoa, rinsed and drained

2 c butternut squash, peeled and diced

1 c carrot, peeled and diced

1 c kale, spinch or escarole, chopped

1 1/2 T parsley, dried

1/2 tsp salt

1/2 tsp pepper

Preheat oven to 400.

In large saucepan, heat oil. Add onion, mushroom, pepper, jalapeno zucchini and garlic and saute 5-7 minutes. Stir in water, quinoa, squash, carrots, kale and seasonings and bring to a boil.

Transfer mixture to a 9x13" casserole dish and cover. Bake 30-40 minutes, until all liquid is absorbed.

Remove from oven. Fluff with fork. Let stand 5 minutes before serving.

Summary thoughts: I found this dish to be overall a bit bland at first. In the future, I might spice it up with additional flavors -- maybe some Bragg's over top before serving instead of dousing it with salt, which is what I wound up doing. My office-mates insisted that my leftovers from this dish smelled scrumptious, so I could just be biased, because even if my photo, it looks delicious.

Comments

bodyhacker said…

I love Quinoa too! Not sure if you ever tried Bob’s Red Mill Brand.

It's my favorite brand because it doesn't require washing. It was already rinsed and air dried so it can be used without rinsing which save some cooking time! :-)

Thanks again for your post and look forward to reading more!
bodyhacker

March 25, 2010 at 3:12 PM

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