nutritional information

Per Slice:

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

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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I have made this recipe with collards, kale, and Swiss chard. It's always amazing.

Melanie S. - 2015-12-20 22:30:40

I made this last night using a bunch of dandelion leaves instead of chicory as chicory is hard to find. Absolutely wonderful!

Sheryl - 2015-04-05 19:42:11

Hi. . We used kale and b spinach instead n of chicory and lettuce. . Also sautéed onions in oil and butterb first. We b quadrupled the recipe! Hi to Jeanette et al. . Rafi

Kiki - 2014-04-21 02:34:35

I made this for Passover tonight, but really it could be used for any dinner or brunch. I almost made the recipe as is, but I changed the lettuce and chicory to 5 ounces spinach. Also I added 2 tsp of vegetable broth powder to the water as I cooked the quinoa. I really liked how this recipe "set" in the oven. I will definitely make this again.

Amanda - 2014-04-15 04:11:24

Felecia- this is a VEGETARIAN dish, not a VEGAN dish. google the difference.

Erin - 2014-04-10 21:25:59

How is this meal a vegetarian dish when you using egg, goat cheese, Swiss cheese, and feta cheese. Just wondering. I've read a few recipes where you guys uses eggs and milk by products.

Felecia - 2014-04-10 02:36:18


Jeannie - 2014-04-10 00:39:09

So good! Another trick is to make this just up to the point before you add eggs, & instead of adding the eggs, stop and simply eat as a warm quinoa salad. Yum!

Lisa - 2013-06-04 20:48:08

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

Chicory is hard for me to come by unless I go gather it myself. And a pound is a LOT of chicory! Sounds great though. I'll try it with kale instead.

James - 2013-03-25 17:05:07

You can use spinach, romaine lettuce, swiss chard or kale. Good luck! - 2012-07-05 15:30:10

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

Haven't tried the recipe yet, but will, as most comments are positive. But I'm questioning it as a Passover dish. I believe it would be a problem to serve it at our Temple Seder where meat will be served to 95% of the members.

Jackie - 2012-03-28 19:41:29

I have made this multiple times since it is now one of my staple dishes. It is worth all the effort. It can be modified by using different veggies and cheeses. I've made it as though and it was great just like that. The dill makes it- to add more tang, I've added a little dijon and feta to the original. I've also done this with roasted red peppers, mushrooms, zucchini, and swiss- yum again. GREAT RECIPE!!

Motyka - 2011-07-30 19:23:51