Tag Archives: quinoa

Recipe: Quinoa & Greens Pie

15 Jul

Quinoa and Greens Pie with Mashed Turnips and Beet Chips

Due to popular demand, below is the recipe for the Quinoa & Greens Pie from Vegetarian Times we made for an backyard meal with friends a few months ago, served here with mashed turnips and Mark Bittman’s beet chips (at least the ones that didn’t burn).

Greens and Quinoa Pie

  • 1/2 cup quinoa, rinsed and drained
  • 1 large bunch chicory (1 to 1 1/4 lb), cut into bite-sized pieces (bottom 1 1/2″ of hard stems removed) OR a big bunch of Random Greens (beet tops, turnip greens, cabbage, etc.)
  • 1 head romaine lettuce, shredded
  • 3 Tbsp. olive oil, divided
  • 2 medium onions thinly sliced (2 cups)
  • 2 green onions, thinly sliced (1/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese, preferably Greek (1 oz.)
  • 1/4 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. Ad 1 cup water, and season with salt, f 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 into quinoa.
Preheat oven to 350*. 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″ pie pan, and place in oven. hat 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.

Serves 6

Some Recent Meals

16 May

Quinoa and Greens Pie with Mashed Turnips and Beet Chips

Crumpets with Chamomile Creme Anglaise & Blueberries

Wine Braised Turnips and Kohlrabi with Salad and Sausage

Kale and White Bean Soup with Home Made Stock

Strawberry Morning Muffins

Mother's Day Lunch

Beet, Citrus and Avocado Salad

Radish, Mint and Cream Cheese Finger Sandwiches

Beet Green & Mushroom Quiche

Mac 'n' Cheese with Braised Collard Greens

Recipe: Bok Choy, Tofu and Quinoa

25 Feb

Thanks to LAist for the shout out!  I hope the newbies find something inspiring here.

Simple yet flavorful dinner tonight.  Bok choy and cabbage quickly stirfried and served with baked tofu (sauteed in oil) and quinoa (made with veggie broth instead of water).

Ingredients for bok choy & cabbage

  • 5 or 6 baby bok choy, quartered and sliced thinly
  • a few leaves of cabbage, leftover from the cabbage lasagna, thinly sliced
  • 4 garlic cloves, chopped
  • 1 t sesame seeds, toasted
  • 1/2 t sesame oil

Get a large pan really hot and quickly stir fry garlic, add bok choy and cabbage and stir fry for about 4 or 5 minutes, until softened, but not overcooked.  Stir in the sesame seeds and oil and serve.

Ingredients