I know there are people out there who hate leftovers, but I LOVE leftovers. Some dishes are better the second day because the flavors have had time to meld together. Other dishes that may have not turned out exactly right the first time around are begging for a second chance. That’s how I felt about the quinoa casserole. It was good. It had potential. It just needed a little extra love.
In my last post, I mentioned that the quinoa was a little lacking in the flavor department. To rectify that issue, I pulled out the big gun. Garlic chili sauce.
One tablespoon of this stuff – mainly used in my house for stir fry and curry dishes – is pretty potent and definitely adds some much needed spice. Another issue, not just with this quinoa dish, but with day-old casseroles in general, is that sometimes they can dry out. To rectify that issue, I brought out my favorite butter – Meyenberg Goat Milk Butter. It’s not the most calorie-conscious but it’s sweet and creamy and it’s a good butter substitute for dairy-sensitive people who can handle goat products. Of course, regular butter would work just as well if you have no dairy issues.
What I did next was simple:
1. Heat your oven broiler.
2. Melt a few tablespoons butter in a small sauce pan over medium heat.
3. Once the butter starts frothing, mix in 1-2 tablespoons of the garlic chili sauce (depending how much spice you like).
4. Stir the butter mixture into the leftover quinoa.
5. Broil for 5-7 minutes or until the quinoa is fully reheated.
This time around the quinoa was even creamier and more flavorful. Our “meh” turned into a “more please!”