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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Vegetarian Times - March 2010 Ingredients:
1/2 cup quinoa, rinsed and drained |
1 large bunch chicory lettuce, cut into bite-sized pieces (1 to 1 1/4 lb.) |
1 head romaine lettuce, shredded |
3 tablespoons olive oil, divided |
2 medium onions, thinly sliced (2 cups) |
2 green onions, thinly sliced ( 1/4 cup) |
1/4 cup fresh dill, chopped |
1/4 cup feta cheese, preferably greek (1 oz.) |
1/4 cup aged goat cheese (1 oz.) or 1/4 cup swiss cheese, grated (1 oz.) |
3 eggs, lightly beaten |
Directions:
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.
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