Quinoa Quiche!

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Quinoa has been blowing up the blogging world for some time now, so a few months ago I decided T&I should give it a try. After looking for it at Trader Joes, and finding it sold out – as in not a bag on the shelf, I was instantly curious with the obsession of this little grain. I opted to try Trader Joe’s pre-cooked frozen bag that contained other vegetables and seasoning. Bleh. T&I didn’t get more than a few spoonfuls of it down. Then something happened, Fresh & Easy opened and we became regulars there and abandoned Trader Joes overly crowded aisles. A Real bag of Quinoa landed in my cart one day and now it has been properly introduced to my kitchen. This is the second recipe I’ve used with these little beads of brown goodness, and I think we’ve got a great relationship going on. Hello Quinoa Quiche, seriously, ya can’t go wrong with a name like that!

(Quinoa Quiche) two words I’d Looooove to have going on in my game of WWF w/ Tim. Am I the only one that has started seeing words in terms of points? Triple letter Q? yes please.

Ingredients:

  • 1/2 cup quinoa, rinsed and drained
  • 1 cup water or better yet chicken stock, vegetable stock, or half a bouillon cube.
  • 1/2 tsp salt n peppa
  • about 1.5-2 cups sliced mushrooms
  • 1 package baby spinach leaves (about 3-4 cups uncooked?)
  • 2 tbsp. olive oil or butter
  • 1 medium onion, chopped
  • 2 green onions, chopped
  • other herbs or seasonings
  • 1/2 cup cheese aromatic cheese (I used parmesan because thats all I had)
  • 4 eggs, beaten(I’m sure you could use egg white or substitute to make this even healthier)

Method:

Place quinoa in small saucepan, Add water or chicken broth. Cover, and bring to a boil. Leave covered, reduce heat to medium-low, and simmer for 15 minutes until just about cooked.

In a large pan, sauté the onions with the butter over med. heat until carmelized. Add seasonings and mushrooms. cook until mushrooms are tender but not mush. Add green onion, followed by the spinach leaves and cook just until spinach leaves have started to soften, but again not mush!

in a large bowl, whisk together your eggs(if using whole). Then add your quinoa & mushroom, spinach, onion mixture. Add cheese & mix well.

Transfer all to a 9″ pie pan coated with cooking spray. Bake at 350 for 20 minutes. Drizzle pie with  remaining 1 tbsp EVOO, and bake 20 to 30 minutes more, or until golden brown.

 

 

Comments
One Response to “Quinoa Quiche!”
  1. Moira says:

    I love quinoa! Instant is a great and quick alternative to oatmeal in the morning, especially when topped with some berries, sliced banana and a drizzle of agave nectar. Have you been to Backyard Bowls in SB? They have a really yummy breakfast bowl with lots of fancy stuff like cashew milk (who knew!) and fresh berries! Give it a try next time you’re in SB or Goleta.

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