Community Recipe
from [leizalou]
Greens and Quinoa Pie

Greens and Quinoa Pie

from Vegetarian Times

  • Yield: 0 servings
  • Cook time:0 Minute
  • Prep time:0 Minute


  • 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.

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Greens and Quinoa Pie recipe