1 c. raw quinoa
2 c. water
1 lb. tofu, firm
1 c. winter squash, steamed until soft
1/4 c. tahini
1/2 t. sea salt (or less)
1 c. bread crumbs
Boil quinoa in water for 15 minutes.
Puree or mash quinoa, tofu and winter squash until mixture is smooth. Stir in tahini and salt.
Oil a small soufflé pan or casserole dish. Press 1/2 the bread crumbs up sides and on bottom of dish. Add quinoa mixture. Top with remaining bread crumbs.
Cover and bake at 350 for 1 hour or until knife inserted in center comes out clean. Serve hot or cold.
Makes enough for a side dish for 4-6 people.