If you couldn't already tell, I am a HUGE fan of Quinoa. It should definitely be a pantry staple in every vegetarian/vegan home. It's this grain-like seed (actually related more to beets, spinach, or tumbleweeds(?!), according to the very reliable source, Wikipedia), it's gluten-free, and it's a complete protein. Anyway, when I saw this recipe for an entire pie of quinoa, I was pretty excited.
The recipe comes from Vegetarian Times. It's a great magazine for easy, creative recipes and only $15 for a year's subscription. (Not advertising. Realistically, you can find the same recipes online and on other free sources, but who doesn't feel compelled to buy a magazine once in a while?) I digress. This recipe is another easy one to make though it takes a while in the oven.
Here's what you'll need;
1/2 cup quinoa
1 large bunch of chicory (otherwise known as curly endive)
1 head of romaine lettuce, shredded
olive oil
2 medium onions, thinly sliced
2 green onions, thinly sliced
1/4 cup chopped dill
1/4 cup crumbled feta
1/4 cup aged goat cheese or swiss (I skipped this and doubled up on the feta to save money and calories)
3 eggs, lightly beaten
Start by toasting the quinoa for a couple minutes in a pan. Add a cup of water, cover, and bring to a boil. Then reduce the heat to a simmer and cook for about 15 minutes.
Saute the chicory for 3-5 minutes. Then add the romaine for an additional 2, or until wilted. Squeeze out the excess liquid, chop so it's a little smaller, and stir in the quinoa. Preheat oven to 350. Saute the onions for 10 minutes or until brown. Then add to the mixture with the green onions, dill, feta, and eggs. Season.
Heat a tablespoon of olive oil in the oven for about 5 minutes. Remove and coat the bottom of pan (pie or casserole). Then you can spoon in the mixtures so it is evenly spread. Bake for 20 minutes then drizzle the top with another tablespoon of oil. Bake for another 20-30 minutes. The pie should be golden brown.
The result is pretty tasty, but not all that filling. Also, you have to really like dill to even attempt this one. That is, unless, you want to experiment with other flavors. Using all goat cheese and replacing the dill with some sage might be a nice one to try. Regardless, this would be best paired with a soup or other creative side of your choice.
