I love this recipe as we ease into fall. Flavors are subtle and the dish is very simple yet satisfying. You can use any grain you like with this – I sometimes like farro instead of quinoa for it’s nutty, chewy flavor. To make it vegan simply omit the cheese or substitute a nut-based cheese such as Miyoko’s. My favorite for bakes like this one is their classic chive cashew milk cheese. I also love to toss in a few cups of roughly chopped spinach, chard or kale. Enjoy!