Extra Schmaltz!

Garden Enchilada Bake  Makes 6 servings ~ Adapted from Peas and Thank You by Sarah Matheny 1 c. quinoa, rinsed and drained 1 1/2 c. vegetable broth (or chicken broth) 1 15 oz. can tomato sauce, divided 2 1/2 t. chili powder, divided (consider using less, depending on how flavorful your chili powder is) 1/2 t. dried oregano 1 zucchini, shredded and squeezed to release all excess moisture* 1/3 c. cream cheese (Could be non-dairy, i.e. Tofutti. I think you could also use Greek yogurt here.) 1 clove of garlic, minced 1/2 t. cumin salt and pepper to taste 1 c. cheese, shredded (Optional, could be non-dairy. We like using Monterey Jack or Pepper Jack.) 1 3 oz. can sliced olives, drained (or other olives) 1 avocado, sliced cilantro for garnish (optional) *Try adding whatever additional fresh veggies you have on hand, including shredded carrots, corn kernels off the cob and/or torn dark, leafy greens Preheat oven to 375 degrees. In a medium stockpot, combine qui