Greens and Quinoa Pie - 20g Carbs, 7g Fiber, 4g Sugar
From: Vegetarian Times March 2010 p. 51
Seder, the ceremonial meal that family and friends share on the first
and second nights of Passover, can present a challenge to vegetarian
cooks. Not just because the symbolic meal features meat (a roasted
lamb shank is traditional on the seder plate), but also because the
list of foods that cannot be eaten during Passover includes most
grains, and in some Jewish cultures, all beans and legumes.
To sidestep the ingredient dilemma, entertaining expert Myra Cornfeld
has put together a Seder menu that uses some ingenious twists (quinoa
in a crustless pie; almond flour in a chocolate mousse cake) and
highlights the bounty of spring. The result? A flavorful seasonal
feast worthy of a holiday occasion.
Technically quinoa is not a grain (it is related to spinach and
chard), so it is perfect for Passover. Here, spring greens are
wilted then mixed with quinoa and cheese for a savory pie.
Vegetarian style
(Menu includes Garlicky Leek Soup, Tunisian Carrot Salad with
Radishes and Olives, and Mocha Chocolate Mousse Cake).
Gluten Free
Servings: 6
1/2 cup quinoa, rinsed and drained
1 large bunch of chicory (1-1¼ lbs), cut into bite size pieces.
1 head organic romaine lettuce, shredded
3 Tbsp olive oil, divided
2 medium onions, thinly sliced (2 cups)
2 green onions, thinly sliced, (¼ cup)
1/4 cup chopped fresh dill
1/4 cup feta cheese, preferably Greek (1 oz)
1/4 cup grated aged goat cheese OR Swiss cheese (1oz)
3 organic cage free eggs, slightly beaten
Place quinoa in small saucepan and toast over medium heat 2 to 3 min, or
until almost dry. Add 1 cup water and season with salt. Cover, and bring
to a boil. Reduce heat to medium-low and simmer, covered, 15 min. Remove
from heat, and transfer to a large bowl.
Heat large pot over medium heat. Add chicory, and cook 3 to 5 min or until
wilted, stirring frequently or tossing with tongs. Add romaine, and wilt
1 to 2 min more. Transfer greens to strainer, and squeeze out excess
moisture. Transfer to cutting board, and chop into small pieces. Stir
in greens and quinoa.
Preheat oven to 350F. Heat 1 Tbsp oil in skillet over medium-high heat.
Add cooked onions, green onions, dill, feta, and goat cheese to quinoa
mixture. Stir in eggs; season with salt and pepper if desired.
Pour 1 Tbsp oil into 9 inch pie pan, and place in oven. Heat 5 min or
until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa
mix in pan with spatula. Bake 20 min. Drizzle pie with remaining olive
oil and bake 20 to 30 min more, until golden brown.
Servings: 6
Nutrition per Serving:
233 Calories, 13g Total Fat, 4g Saturated Fat, 115mg Cholesterol,
149mg Sodium, 20g Total Carbs, 7g Dietary Fiber, 4g Sugars, 10 Protein
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