nutritional information

Per Slice:

  • Calories: 233
  • Protein: 10
  • Total Fat: 13
  • Saturated Fat: 4
  • Carbohydrates: 20
  • Cholesterol: 115
  • Sodium: 149
  • Fiber: 7
  • Sugar: 4
Gluten-Free

Greens and Quinoa Pie

Greens and Quinoa Pie

Serves 6

Technically, quinoa is not a grain (it’s related to spinach and chard), so it’s perfect for Passover. Here, spring greens are wilted then mixed with quinoa and cheese for a golden-crusted savory pie.
  • ½ cup quinoa, rinsed and drained
  • 1 large bunch chicory (1 to 1 ¼ lb.), cut into bite-sized pieces (bottom 1 ½ inches of hard stems removed)
  • 1 head romaine lettuce, shredded
  • 3 Tbs. olive oil, divided
  • 2 medium onions, thinly sliced (2 cups)
  • 2 green onions, thinly sliced (¼ cup)
  • ¼ cup chopped fresh dill
  • ¼ cup crumbled feta cheese, preferably Greek (1 oz.)
  • ¼ cup grated aged goat cheese or Swiss cheese (1 oz.)
  • 3 eggs, lightly beaten

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.

March 2010 p.51

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comments

I made this with Kale and used lite Swiss (1/2 cup)instead of goat cheese and topped it with a topped it Parmesan cheese. It was amazing!

Flip - 2012-05-04 14:09:17

I thought this was great. I used spinach instead of chicory. My kids liked it too - though one required ketchup. It did take about 1 1/2 hr from start to finish, but I'll do it again.

Jenny - 2012-04-11 00:08:18

Not worth the effort - used kale instead of chicory (who can find chicory anywhere?). Just too bland and not worth all the effort to prep and to cook all the veggies up and then bake, etc. etc. What a waste of good veggies and my time------

Ellie - 2012-01-19 21:37:59

I amended the recipe with leeks (instead of onions), bok choy for the chicory and added portabella mushrooms plus a roasted red pepper. I also added garlic and ginger to taste. Great recommendation with the dijon mustard; about 2 tbls made this the perfect pie. I topped it with crushed crackers and parmesan cheese. My husband and I loved it and have added it to our permanent recipe cache!

Emily L. - 2011-09-26 21:37:35