I have enjoyed every single meal I've made from Cooking Light, until this one. While it was mostly the crust (too heavy, flavorless, and an unpleasant texture), the filling was also underwhelming. I usually don't feel like I am eating light food when I cook out of Cooking Light, but this felt like a bad recipe from a diet in the 1970s (updated with quinoa, of course). Better luck next time!Read More
I used artichokes, green onions and feta for the filling. It was tasty.
With the crust, I toasted the quinoa for a lot longer than 10 minutes, just to make sure it was golden brown. I also cooked the finished crust longer than 5 minutes, before adding the filling.
I liked the consistency of the crust-- it was hearty. The texture reminded me of graham cracker crust. I do agree with the reviews that it didn't have too much flavor, But I kind of liked how it was neutral. This crust could go with a savory or sweet filling. I hope CookingLight publishes some new recipes to improve on it.
In the mean time, I'll definitely make this crust again. I'll just use less of the quinoa to make it thinner and experiment with some spices.
This recipe sounded good and the filling was good, but I got a pretty bad tummy ache. I knew it was from this pie but didn't know why until I read this:http://getfit.jillianmichaels.com/can-eat-raw-quinoa-grain-2051.html Raw QuinoaRaw quinoa cannot be digested properly and its undigested starches are likely to cause you gastrointestinal discomfort. Moreover, raw quinoa is covered by a substance called saponin, a toxic soap-like substance that can bind with some of the minerals you eat, preventing them from being absorbed, according to "Nutrition Research."Read More
I agree with sedutta that the crust needs a bit of work, but I didn't find it bland. I used my spice grinder to make my own almond meal, and the rest of the crust came together easily. But after being baked it was very crumbly and made cutting the pie into 8 slices a challenge. The tomato filling was very tasty, even though I had only 1/2 cup leeks, and it wasn't soggy as I thought it might be. I served this with CL Romaine Salad with Edamame and Creamy Horned Melon Dressing. I would make this again but maybe with another egg in the crust, or no egg and the oil cut in like a traditional pie crust.
First off, the filling for this pie was wonderful- light and very flavorful. A very good summer meal. The crust, however, left much to be desired. I subbed ground flax for the almond meal, but followed the rest of the recipe. While the toasted quinoa added a nice crunch, the crust was too thick and had a weird consistency and not much flavor. If I make this again, I'll use a different crust. Either a potato crust or regular pie crust.