So, remember that quinoa dish I made the other day for the Seder? I ended up making way too much quinoa, and put the leftover amount in the freezer.

Last night, as I pondered what to make that was suitable for Passover and filling enough for dinner, I came up with this recipe.

Ingredients:

1 cup cooked quinoa

1 zucchini, chopped

1/2 onion, chopped

1/2 red pepper

1 cup tomato sauce (I still had leftover sauce from the seder recipe)

3 small yams, baked, peeled and mashed.

How to:

Lightly oil the bottom of a loaf pan, then add the quinoa so that it completely covers the bottom of the pan.  Cover with the tomato sauce.

Sautee the onions and vegetables, then layer that on top of the quinoa/tomato sauce.

Carefully peel the yams (I didn’t let mine cool that much, hence the caution!), mash in a bowl, then add to the loaf pan as the final layer.

It will look something like the picture above just as you start to add the yam layer.

Cover with foil and bake in a pre-heated oven, around 375 degrees, for about 40 minutes. (I’m not sure if it’ll take less time if you defrost the quinoa before you put it in the oven… I didn’t.)

Remove foil and bake for another 5 – 10 minutes. Serve, and enjoy!

p.s. Not sure if this would have held up as an actual loaf-like creation, if I’d let it sit for a few minute before serving.

(here’s what it looked like before it went in the oven).