This combined with discovering the texture of roasted, cooked quinoa (spoiler alert: crunchy bits, soft fluffy bits, same nutty flavor) borders parent cooking nirvana.

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One reason I love folding quinoa into foods is that quinoa is a high source of protein, fiber and vitamins. Is it just me or does everyone find rice to be completely satisfying while it’s being shoveled it into your mouth but then afterwards you are left feeling bloat-y and slightly ashamed at having eaten too much rice? Well, quinoa leaves you feeling fuller than rice but in a good, not bloated kind of way. Not feeling bloated is an awesome way to feel. And no food shame either.

Surya’s response when she saw this coming out of the oven was “Wow. So cheesy and yummy looking.” She loves broccoli but if your little eaters don’t love it, this is a great way to make it more attractive. And if they do love broccoli, even better because this also gives them a serving of a superfood.

This recipe makes for great leftovers. I enjoyed it the next day topped with a fried egg over medium and of course a little dollop of harissa (aka chili paste for putting on everything).

I loosely modified this recipe from Cooking Classy’s One Pan Cheesy Chicken and Broccoli Quinoa and Mark Bittman’s Roasted Quinoa with Potatoes and Cheese which is where I first learned about roasting quinoa.

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If you’re in need of a vegetarian Thanksgiving side, this is quick to make and can be made ahead and reheated in the oven. Quinoa is gluten-free so to make this fully gluten-free, substitute the cheese for nutritional yeast or vegan cheese. I’ve made a few different types of casseroles with vegan cheese before with really tasty results.

And of course, if you want to go in the other direction and make this even cheesier (no judgment), try a coarser shredded cheddar or full fat cheddar cheese.

Recipe can be found here.

Being different when I was a kid growing up in the South was not, it felt, a thing to be celebrated. And showcasing your differences felt like an even worse idea. It was bound to be met with teasing and exclusion.

So when one of Surya’s 2nd grade classmate’s moms asked if I wanted to read a Diwali book to Surya’s class, I hesitatingly said yes. When she asked if I wanted to make Diwali treats for Surya’s class, I started to get a little nervous. When she asked if I wanted to wear Indian clothes to the school, I started to have flashbacks to elementary school.

Like cold sweat, sour stomach flashbacks.

Then I realized whatever I made was going to need to be vegan. gluten-free. and nut free. And like that my fears were distracted by the challenge.

The morning of Diwali, I was going to carry my Indian salwar to work to change before heading to school. But the idea of schlepping an extra set of clothes along with Diwali snacks on the PATH train was making me drag my feet. I decided to just wear my salwar on the train and straight to work.

Not a single head turned. No one. really. noticed.

A few colleagues complimented my salwar. Turns out jutis are comfortable to commute in on mass transit.

I was in for even more pleasant welcome at Surya’s school. The kids were excited to learn about Diwali and its meaning. They wanted to see the photos of divas. They wanted an up close look at my bindi. They wanted to touch my dress.

And they inhaled these Coconut Ladoos. And asked for seconds. Thanks to Vegan Richa for the gluten free, nut free, vegan dessert.

The inclusiveness of our culture and celebration of our differences gave me much hope for the future.

Note: I used Bob’s Red Mill Chickpea Flour instead of an Indian brand Chickpea Flour known as Besan because most Besan did to state it was gluten-safe.