purewellnessamy

Good morning~

I thought I’d re-post this recipe for Greens and Quinoa Pie for my friends who will be celebrating Passover this week.

For some reason, I haven’t made this dish since last year. It sounds so good, I think I’ll make it tonight!

Enjoy!

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Well, the March 2010 issue of Vegetarian Times (VT) has not let me down this week. I made another great dinner tonight. However, just to warn you, it’s not a 30-minute meal. Especially if one has to keep bringing a certain two-year-old upstairs for time-out. (He was in rare form today, fo sho). 

But anyyywaayyy, the recipe, Greens and Quinoa Pie, is actually included in an article entitled “Super Seder.”  During Passover “most grains and, in some Jewish cultures, all beans and legumes” cannot be eaten.  In addition, “the symbolic meal features meat (a roasted lamb shank bone is traditional on the seder plate),” which is obviously not ideal for a vegetarian.  Hence, Myra Kornfeld  put together a vegetarian seder menu that “highlights the bounty of spring.”  This pie is the centerpiece of her menu.  Check out pages 50-53 of  VT for the accompanying dishes.  

[Ok, so my husband just came home, made himself a dish, and is now saying "mmmm" and "this is amazing." He's now asking me to report that Berkshire Brewing Co.'s Coffeehouse Porter  is a great complement to the dish. And now he just said that the pie "may be his new favorite." And now he's going back for seconds.  This is riveting stuff right here.  I bet it's almost as exciting as the blog updates he posted during my 30-hour labor.] 

If you’re part of CSA or are growing your own greens, this recipe is a great way to use them. 

Greens and Quinoa Pie* 

Serves 6. Gluten free 

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. 

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 inches of hard stems removed) (Note: I used 2 bunches of Swiss chard instead) 

1 head romaine lettuce, shredded 

3 Tbs. 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.) (Note: I used Swiss) 

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 350F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and saute 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. 

Per slice: 233 cal.; 10 g prot.; 13 g total fat (4 g sat fat); 20 g carb; 115 mg chol.; 149 mg sod.; 7 g fiber; 4 g sugars 

 

*Again, I copied the recipe verbatim from the March 2010 issue of Vegetarian Times, page 51. 

I would say that this recipe gets 5 out of 5 “mmms.”

Tagged: Passover, quinoa