Greens and Quinoa Pie

This is a great way to use up piles of random greens. The recipe calls for chicory but you can use any cooking greens. I made it the other day using kale, collards, beet greens and baby totsoi. Just make sure they're all well washed and that they equal a pound or two of greens total.

• Serves 6
• 
  
• 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)(or any cooking greens)
• 1 head romaine lettuce, shredded (I omit the lettuce.)
• 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.)
• 3 eggs, lightly beaten

1. Place well-rinsed 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 greens, 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.

I made numerous other changes to this recipe to suit what I had in my fridge and pantry and you should feel free to do the same. This is a very tasty, nutritious and low calorie dish that can serve as either a side-dish or main dish with a side of salad. This recipe came from Vegetarian Times. Enjoy!