Vegetable Quinoa Bake with Red Kuri Squash
Try this Vegetable Quinoa Bake with Red Kuri Squash recipe, or contribute your own.
Try this Vegetable Quinoa Bake with Red Kuri Squash recipe, or contribute your own.
- 1/2 ts salt
- 1 md onion chopped
- 2 garlic minced
- 1/2 ts pepper
- white wine or veggie stock
- 1 sm zucchini diced
- pumpkin or other winter squash
- 1 c kale chopped, or escarole
- 2 c red kuri peeled and diced
- 3 c water (i used frontier no)
- 8 mushrooms (to 10), sliced
- 1 lg bell pepper diced
- 2 tb fresh parsley or 1tbsp dried (i forgot!)
- salt veggie broth
- 1 jalapeno pepper seeded, minced (optional) (or more)
- 1 1/2 c quinoa rinsed well
- Carbohydrate 272.540505357816 g
- Cholesterol 0 mg
- Fat 23.0242716493923 g
- Fiber 36.6530151068114 g
- Protein 64.1689512802695 g
- Saturated Fat 2.84342176359182 g
- Serving Size 1 1 Serving (1500g)
- Sodium 161.747966079337 mg
- Sugar 235.887490251004 g
- Trans Fat 2.32567022811646 g
- Calories 1515 calories
Step-by-step
- 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.
Attempting this grain bake without proper moisture management leads to a dry, unevenly cooked center because quinoa absorbs significant liquid as it bakes. Adapting the setup ensures even heat distribution and prevents burning at the edges of the pan.
- Use a heavy glass or ceramic 9x13-inch baking dish to retain heat steadily, and cover it tightly with aluminum foil to trap steam during the initial 35 to 40 minutes of baking at 400 degrees Fahrenheit.
- Substitute dry white wine with an equal volume of sodium-reduced vegetable stock if cooking without alcohol, keeping the total liquid ratio balanced against the 1 1/2 cups of rinsed quinoa.
- Peel the red kuri squash cleanly before dicing to 1/2-inch cubes; leaving the skin intact alters the uniform softening rate required alongside the faster-cooking zucchini and mushrooms.
- Let the casserole rest uncovered for exactly 5 minutes after removing it from the oven, allowing the starches to set before fluffing the grains with a fork.
Store any leftover portions in an airtight container in the refrigerator for up to three days. Reheating individual portions in a skillet with a splash of water helps restore the original moisture balance without overcooking the tender squash.
