Quinoa and Apple Breakfast Casserole with Cherry Drizzle

Set aside ¼ cup of the cherries and 2 tablespoons of the walnuts to garnish the finished casserole. Store them separately in the refrigerator. In a medium bowl stir together ¼ cup of the remaining cherries, the remaining walnuts, the quinoa, ¾ cup of the dates, ½ cup of the orange juice, 1½ teaspoons of the orange zest, the ginger, cinnamon, and sea salt. *(If using oil, add the avocado oil.)* In a 2-quart rectangular baking dish arrange half of the apple slices in an overlapping pattern so they cover bottom of dish. Spread quinoa mixture evenly over apples. Layer the remaining apples over top. Cover surface of apples with plastic wrap (to prevent browning); refrigerate up to 2 days. For cherry sauce, in a blender combine the remaining ¾ cup dates, ¼ cup cherries, ½ cup orange juice, and 1½ teaspoons zest; the almond butter; and ½ cup water. Cover and blend until smooth. Chill until ready to bake. When ready to bake and serve, remove sauce from refrigerator and let warm to room temperature. Preheat oven to 375°F. Remove plastic wrap from dish and cover with foil. Bake, covered, 35 to 40 minutes or until heated through and apples on top start to soften. Remove from oven and let stand, covered, 5 minutes. Drizzle sauce over casserole and sprinkle with reserved cherries and walnuts and the sesame seeds. Serve warm. Prep-time: 30 MINUTES / Ready In: 1 HOUR, 45 MINUTES Makes one 8-inch galette Serving size: ½ galette