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.Print
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!