Spring greens are wilted then mixed with quinoa and cheese for a golden, crustless, gluten-free pie.
YIELD: SERVES 6
½ cup quinoa, rinsed and drained
1 large bunch chicory (1 to 1¼ lb.), cut into bite-sized pieces (bottom 1½ 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
- 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.
- 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.
- 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.
- 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.
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