Garlicky Cornbread Croutons

2 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
2 large leftover pieces of Quinoa-Quinoa Cornbread or your favorite cornbread cut into 1⁄2-inch cubes

In the spirit of recycling and reusing, you can take leftover cornbread and make crunchy croutons for soups and salads.

Preheat the oven to 350°F.
In a medium-size sauté pan, combine the olive oil and the garlic. Turn the heat to medium-low and sauté for 3 to 5 minutes, until fragrant and golden. Remove from heat and set aside.
In a large bowl, gently toss together the cornbread and the garlic oil. Transfer to a parchment-lined baking sheet and bake, shaking the pan a few times, until the croutons are golden brown, about 15 minutes. Set aside to cool.