Greens and Quinoa Pie

From Vegetarian Times - March 2010

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1⁄2 cup quinoa, rinsed and drained
• 1  large  bunch chicory lettuce, cut into bite-sized pieces (1 to 1 Ã 1/4 lb.)
• 1  head romaine lettuce, shredded
• 3  tablespoons olive oil, divided
• 2  medium onions, thinly sliced (2 cups)
• 2  green onions, thinly sliced (Ã 1/4 cup)
• 1⁄4 cup fresh dill, chopped
• 1⁄4 cup feta cheese, preferably Greek (1 oz.)
• 1⁄4 cup  aged  goat cheese (1 oz.) or 1⁄4 cup swiss cheese, grated (1 oz.)
• 3  eggs, lightly beaten

Directions

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 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.