i know the last recipe was for cheese sauce too, BUT that’s exactly why this happened. i had a bit leftover and it carried through to this recipe.this is much less cheesey than the last post (veg hash with cheesey sauce poured all over it).
1 1/2 c. quinoa
3 c. broth
10 cherry tomatoes, cut in half
big handful italian parsley, chopped
1/2 bunch kale, veined and chopped fine
if you don’t have leftover sauce, make a half batch of the cheese sauce here
1/3 c. white wine
1/3 c. almond milk
1 tsp chili paste
1/3 cup bread crumbs
1/8 c. nutritional yeast
big pinch of tasty salt and lots of black pepper
1/2 tsp smoked paprika
cook quinoa in broth! bring to a boil then simmer with a lid for about 15 minutes until broth is absorbed. heat sauce in a small saucepan and add white wine, almond milk and chili paste. stir everything together (except crumb topping). spread into an oiled casserole dish. mix crumb topping and spread over top. drizzle with olive oil and bake at 375 for 20 minutes, then broil until golden.