Description
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!
Ingredients
Scale
- 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
Instructions
- 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!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: main meal
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 122
- Sugar: 2.8g
- Sodium: 89mg
- Fat: 4.8g
- Carbohydrates: 13.6g
- Protein: 5g