RECETAS Y COCINA

Ingredients

• 4 cup cooked quinoa
• 1 cup tofu, squeezed
• 1 cup cooked winter squash
• 1/4 cup tahini
• 3 dash anise extract
• 1/2 tsp salt
• 1 tsp vegetable oil
• 1/2 cup bread crumbs

Preparation

Run quinoa, tofu and squash through a fine food mill.

Lightly blend in tahini, anise and salt.

Oil a small casserole.

Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs.

Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour.

Serve hot in cold weather or at room temperature in hot weather.

Any leftovers may be sliced and pan fried.

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