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.
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