Can you feel that? The light breeze. The sunlight on your face. I don’t know what the weather is like where you are at, but here in southwest Ohio, spring is in the air.
It might not last. We may have one last angry snow storm to punish us for the mild winter. Either way, spring is coming and that means that roasted vegetable season is ending.
I tend to cook with the seasons. All winter long my oven is in roasting mode and vegetables like carrots, sweet potatoes, cauliflower, and broccoli get roasted to a caramelized perfection on a near-daily basis.
When winter gives way to spring, I switch modes. Instead of roasting, I favor sauteing or grilling. I like my veggies crisp-tender in the spring and summer months. That means I needed to hurry up and make this pie again before roasting season officially ends.
In this pie, roasted vegetables come together with the amazing little grain quinoa to make a light, yet satisfying dish. Roasting the vegetables gives a great depth of flavor to the pie. I love that it has a creamy quality to it, but is made without any cheese or milk. The combination of eggs and quinoa create a high protein meal without any meat.
Want to know what else is so great about this pie? If you happen to want to have it for lunch and for whatever reason you don’t have time to sit down and eat a proper meal (not that I would know anything about that) you can totally eat this without a fork. Just pick it up and eat it like a granola bar. Take it in the car if you need to. This just might be the perfect vegetarian meal. But don’t take my word for it. Give it a try yourself.
Roasted Vegetable Quinoa Pie
Makes 1 9-inch pie (about 8 pieces of pie)
A unique pie made of roasted vegetables and quinoa that is gluten-free and dairy-free. A fun new way to incorporate the healthy grain quinoa into your meals!
1 cup quinoa, rinsed well and drained
2 cups water
1 cup broccoli florets, cut into very small pieces
1 cup bell peppers, diced
1 cup sweet potato, cut into small cubes
1/2 small yellow onion, diced
5-7 garlic cloves, sliced
1 tablespoon extra virgin olive oil
1 1/2 teaspoons salt, divided
freshly ground black pepper, to taste
4 eggs, lightly beaten
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
3 tablespoons tomato paste
Put the quinoa and water in a small sauce pan and bring to a boil. Reduce the heat to low, cover, and simmer for about 12-15 minutes, or until all of the liquid is absorbed.
While the quinoa is cooking, chop your veggies. Once they are chopped, put them on a baking sheet, drizzle with the olive oil, 3/4 teaspoon of salt, and a few turns of freshly grated black pepper, and toss to coat. Roast them at 450 degrees for about 15 minutes, until the sweet potato is soft and the rest of the vegetables are starting to brown. They should be in small enough pieces that they will roast quickly.
Meanwhile, when all the liquid is absorbed in the quinoa, remove the pot from the heat and uncover. Stir to help release the steam and help it to cool quicker. Set it aside while the quinoa cools.
While the quinoa is cooling and the vegetables are finishing roasting, mix together the eggs, basil, oregano, 3/4 teaspoon of salt, a bit more freshly ground black pepper, and the tomato paste. Add the quinoa and roasted vegetables and mix well.
Scoop the mixture into a 9-inch pie pan that you’ve sprayed with non-stick cooking spray. Use a spatula or the back of a wooden spoon to flatten the mixture evenly.
Reduce the oven temperature to 375 degrees and cook the pie for 20 minutes. Allow to rest for 5-10 minutes before serving. Enjoy!
You can adapt this recipe in a number of different ways. Use whatever vegetables you have on hand. Maybe change up the seasonings to create a different flavor profile. If you want to add cheese to the top, go for it. Have fun with it!