Vegetable Quinoa Bake with Winter Squash

Ingredients:

1 tbsp Coconut oil

1 medium onion, chopped

8-10 mushrooms, sliced

1 large red pepper, chopped

1 jalapeno pepper, seeded and minced (optional)

1 zucchini, diced

2 cloves garlic, diced

2 cups vegetable broth or bone broth

1 ½ cups Quinoa, Soaked Overnight*

2 cups peeled and diced winter squash (butternut, red kuri, kabocha, pumpkin etc)

1 ½  cups, chopped kale, swiss chard or spinach

2 Tbsp fresh parsley, chopped

1/2 tsp salt and pepper

Preparation:

*Soaking Grains: It is best to soak grains and legumes overnight to neutralize the phytic acid. Soaking makes it easier to digest and absorb the vital nutrients these foods contain.

To do so:

Cover the quinoa with water and add a Tbsp of lemon juice, whey or raw cider vinegar. Stir and let sit overnight. Strain, rinse, and cook per recipe directions.

Preheat oven to 400. In a saucepan heat oil over medium heat. Add onion, mushrooms, peppers, zucchini, and garlic. Saute about 5 to 7 minutes. Stir in remaining ingredients and bring to a boil. Transfer mixture to a 9 X 13 casserole dish and cover. Bake until liquid is absorbed, about 35-40 minutes. Remove from oven, fluff with a fork and let stand 5 minutes before serving.

Can be served on its own or with grilled chicken or beef