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
at a glance
Exellent with my simplified process. First, for a 9 by 13 size, double ingredients. Use Costco quinoa which is prewashed so no rinsing and draining. I did not toast it, just cooked it with 2:1 water to quinoa. Start the onions in a stockpot while the quinoa is cooking. When the onions are done, tear the stems off of 2 10oz. bags of prewashed regular spinach, tearing the spinach to pieces as you add it to the stockpot. Cook down the spinach, then add the rest of the ingredients (doubled, remember?). Mix in the quinoa, season to taste, and pour into prepared 9 by 13. Bake 40-50 minutes until browned on edges. Much easier and very tasty.
Debra Gash - 2013-04-04 00:05:19