Here’s a grain dish I made with what was left to cook in the fridge. I eyeballed this one, so forgive me please for the lack of measurements. Next time I’ll remember to measure everything. The fun, of course, is seeing what you can create!

Cooked quinoa

Fresh made toasted bread crumbs from 2 slices of whole grain white bread

1 garlic clove, crushed ( I love lots of garlic, had to control myself)

Dried Seasonings: sage, thyme, Carribbean, smoked paprika, Italian, basil, cayenne

Vegan chicken bouillon broth

Frozen garden vegan patty, heated just until it softens and crumbles easily

 

Heat oven to 325 degrees.

I used a small amount of vegetable oil, just enough, to oil the bottom and sides of a small glass casserole dish. Set aside.

In a small bowl mix lightly (use your clean hands, it’s OK) the quinoa, bread crumbs, and crushed garlic. Add seasonings, to taste.

Crumble the veggie patty into the mixture last. Stir all carefully, adding a little broth at a time, just to moisten everything. Adjust seasoning.

Spoon mixture into casserole dish. Bake in the oven, for 20-30 minutes, or until golden brown and smelling good. *Note: I covered the dish with foil, since the pan didn’t have a cover.

Remove from oven when done, and let cool. Cut into squares and serve.

The surprise: it tasted like cornbread stuffing! I baked acorn squash halves, stuffed with cranberries (sprinkled w/ brown sugar), alongside the quinoa casserole.

I chose to experiment with the seasonings above, so feel free to come up with a combination you like. Enjoy!