This recipe was adapted from the Vegetarian Times’ Greens and Quinoa Pie recipe. Since I wanted to make it vegan, I replaced the dairy and egg ingredients. It’s a great recipe for brunch, lunch or dinner, served with a nice salad with citrus dressing. It contains a lot of vitamins and protein.
- ½ cup quinoa
- 1 cup vegetable broth or water
- 1 large bunch leafy greens, about a pound (ex.: kale, chicory, collard greens, Swiss chard, escarole, spinach or a mix of any of these. Remove the stems from the kale and collards, but you can use the stems of the others)
- 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
- 1/4 cup nutritional yeast
- ¼ cup shredded vegan cheese of choice (optional)
- 3 flax eggs
Preheat oven to 350 degrees.
Place quinoa in small saucepan and add the stock or water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large mixing bowl.
Steam your leafy greens until wilted. When the greens are al dente, add romaine, and let it wilt with the other greens. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir greens into quinoa.
Heat 1 tbsp oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, nutritional yeast and vegan cheese (if using) to quinoa mixture. Stir in flax eggs; season with salt and pepper, if desired.
Pour 1 tbsp oil into 9-inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Using a pastry brush or paper towel – be careful of hot pan! – spread oil to coat bottom of the pan, then spread quinoa mixture in. Bake 20 minutes. Drizzle pie with remaining 1 tbsp oil, and bake 20 to 30 minutes more, or until golden brown.