Greens and Quinoa Pie
- 1/2 cup quinoa, rinsed and drained
- 1 large bunch chicory (1 to 1 1/4 lb), cut into bite-sized pieces (I used Kale)
- 1 head romaine lettuce, shredded (I used 4 c. baby spinach)
- 3 tbsp. olive oil, divided
- 2 medium onions thinly sliced
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh dill
- 1/4 cup crumbled feta cheese
- 1/4 cup grated aged goat cheese (omitted)
- 3 eggs, lightly beaten (I used 4 whites)
- Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry.
- Ad 1 cup water (I used vegetable stock), and season with salt.
- Cover, and bring to a boil.
- Reduce heat to medium-low, and simmer, covered, 15 minutes.
- Remove from heat, and transfer to large bowl.
- Heat large pot over medium heat.
- Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs.
- Add romaine, and wilt 1 to 2 minutes more.
- Transfer greens to strainer, and squeeze out excess moisture.
- Transfer to cutting board, and chop into small pieces.
- Stir into quinoa.
- Preheat oven to 350 degrees.
- Heat 1 tbsp. EVOO in skillet over medium-high heat.
- Add onions, and saut 10 minutes, or until browned.
- Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture.
- Stir in eggs; season with salt and pepper, if desired.
- Pour 1 tbsp EVOO into 9" pie pan, and place in oven. hat 5 minutes, or until oil is hot. swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula.
- Bake 20 minutes.
- Drizzle pie with remaining 1 tbsp EVOO, and bake 20 to 30 minutes more, or until golden brown.
This recipe is a personal recipe added by leizalou and has not been tested or endorsed by MyRecipes.
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Greens and Quinoa Pie Recipe at a Glance
- COURSE: Main Dishes