What to do with leftovers? Get creative!
After making spaghetti sauce for spiraled zucchini spaghetti for the other evening's dinner, I had quite a bit of sauce left over.
Putting on my creative, experimentation-hat, I decided to whip up a new creation. It was another success and therefore posting here for myself to refer back to and to share with you!
Approximately 2 cups of chopped baby bella mushrooms. (Mushrooms make a fabulous alternative for meat - texture and substance, without the flavor of mushrooms)
¼ cup of finely chopped onion
1 can of organic diced tomatoes
1 can of organic tomato sauce (without sugar added)
seasonings: basil, garlic powder, Himalayan salt, pepper, oregano, marjoram, turmeric, cumin, paprika, thyme - whatever else you want
Put in sauce pan and simmer until mushrooms tender
1 cup of dry quinoa cooked as directed with Italian seasons: garlic, basil, oregano, marjoram, paprika, etc.
2 -3 cups of fresh baby spinach leaves (apprx)
2 oz of cheese. I used fresh grated parmesan (NEVER canned, pre-grated) but could also use fresh mozzarella
sliced olives - green or black (optional)
Preheat oven to 350º, spray a 9x9 baking dish very lightly with non-stick spray
Mix quinoa and egg together, pat in bottom of dish pressing to form a base layer
Spread spinach leaves across the quinoa layer
Pour the sauce (I had approximately 2 cups leftover, but could use more) on top of spinac
Sprinkle a little chopped or dried onion on top if you like
Slice olives and put on top of sauce
add grated cheese and add a little more basil or other seasons preferred.
Bake for 20 minutes.