By Cindy Ball, Vancouver
Cook of The Year 2009 Winner, Vegetarian category
Cindy layers roasted and sautéed vegetables between three highly flavoured quinoa mixtures to create a colourful vegetarian “lasagna.” This dish was invented not only for her oldest daughter (the lone vegetarian in a household of meat lovers), but also so the whole family could enjoy more vegetarian meals.
We love it so much that we bought spaghetti squash seeds and planted them. Squash lasts a long time in cool dry places.
Comforting, smooth and creamy with cheese, this makes a stick-to-your-ribs vegetarian meal to serve with a crisp salad.
Any other whitefish fillets would also taste delicious in this recipe. Serve with buttered and parsley-speckled fettuccine.
Always looking to do something with that leftover turkey? I've been making and sharing this for years. Enjoy!
