Greens and Quinoa Pie
If you have roughly 45 minutes to spend in the kitchen, Greens and Quinoa Pie might be a great gluten free and lacto ovo vegetarian recipe to try. For $1.28 per serving, you get a side dish that serves 6. One portion of this dish contains around 10g of protein, 13g of fat, and a total of 230 calories. If you have chicory, swiss cheese, feta cheese, and a few other ingredients on hand, you can make it. 3602 people found this recipe to be tasty and satisfying. It is brought to you by Vegetarian Times. Overall, this recipe earns an outstanding spoonacular score of 97%. If you like this recipe, you might also like recipes such as what to do with mustard greens and a for chicken quinoa soup with mustard greens and turmeric, Quinoa With Greens, and Quinoa with Mustard Greens.
Servings: 6
Ingredients:
1 large bunch chicory (1 to 1 ¼ lb.), cut into bite-sized pieces (bottom 1 ½ inches of hard stems removed)
3 eggs, lightly beaten
¼ cup crumbled feta cheese, preferably Greek (1 oz.)
¼ cup chopped fresh dill
2 green onions, thinly sliced (¼ cup)
3 Tbs. olive oil, divided
2 medium onions, thinly sliced (2 cups)
½ cup quinoa, rinsed and drained
1 head romaine lettuce, shredded
¼ cup grated aged goat cheese or Swiss cheese (1 oz.)
Equipment:
sauce pan
bowl
pot
tongs
sieve
cutting board
oven
frying pan
pie form
spatula
Cooking instruction summary:
1. Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.2. 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 greens into quinoa. 3. Preheat oven to 350°F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 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.4. Pour 1 Tbs. oil into 9-inch pie pan, and place in oven. Heat 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 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.
Step by step:
1. Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry.
2. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes.
3. Remove from heat, and transfer to large bowl.
4. Heat large pot over medium heat.
5. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs.
6. Add romaine, and wilt 1 to 2 minutes more.
7. Transfer greens to strainer, and squeeze out excess moisture.
8. Transfer to cutting board, and chop into small pieces. Stir greens into quinoa.
9. Preheat oven to 350°F.
10. Heat 1 Tbs. oil in skillet over medium-high heat.
11. Add onions, and sauté 10 minutes, or until browned.
12. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.
13. Pour 1 Tbs. oil into 9-inch pie pan, and place in oven.
14. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula.
15. Bake 20 minutes.
16. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.
Nutrition Information:
covered percent of daily need
