Recipe for Vegetable Quinoa Bake with Red Kuri Squash 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
x White wine or veggie stock
1 med Onion, chopped
8 x To 10 mushrooms, sliced
1 lrg Bell pepper, diced
1 x Jalapeno pepper, seeded and
Minced (optional) (or more)
1 sm Zucchini, diced
2 x Cloves garlic, minced
3 cup Water (I used Frontier No Salt veggie broth)
1/2 cup Quinoa, rinsed well
2 cup Peeled and diced red kuri,
Pumpkin, or other winter
Squash
1 cup Chopped kale or escarole
2 tbl Fresh parsley or 1TBSP dried
(I forgot!)
1/2 tsp Salt
Instructions:
Instructions: 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 its 4 servings if its the main dish).

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