Quinoa Pie with Wilted Greens

Happy Pesach!  Why is this post different from all other posts?  Funny you should ask…this week the QLK is operating out of its satellite kitchen in Miami, Florida…shout out to all of our local readers!  Feel free to stop by and take advantage of this pop-up shop.  Don’t worry Elijah, we’ll save you some grub.

This week’s recipe was discovered after many of you have expressed concerns over figuring out what to prepare for a vegetarian Passover.  I searched long and hard, and I can confidently say that this recipe is a winner.  It even gets extra credit in my book because it incorporates quinoa, the grain that’s actually not a grain, and therefore suitable for Jews to consume all week long.  I don’t know how this one slipped through the cracks, but I’m certainly not complaining, and all I can say now is dayenu!

This pie is actually somewhat like a modern, crustless quiche.  It’s warm, eggy, cheesy, and filled to the brim with nutrients from the greens.  The original recipe actually called for chicory, but I took the liberty of substituting kale because it’s my fave.  Feel free to do the same, or try any mixture of leafy greens that you find in your fridge.  Take your time, get creative –  we’re not fleeing Egypt again anytime soon.

For all my sweet-toothed readers, don’t fret, this Passover edition would not be complete without a kosher dessert.  Check out Passover Part 2: Coconut Macaroons in the next post…

Greens and Quinoa Pie

(adapted from VegetarianTimes.com)

• 1/2 cup quinoa, rinsed and drained
• 1 bunch kale, stems removed, chopped into 2 inch pieces
• 1 head romaine lettuce, shredded
• 3 tablespoons olive oil
• 2 medium onions, thinly sliced (2 cups)
• 2 green onions, thinly sliced (1/4 cup)
• 1/4 cup chopped fresh dill
• 1/4 cup crumbled feta cheese
• 1/4 cup grated aged goat cheese or swiss cheese
• 3 eggs, lightly beaten

Place quinoa in a small saucepan, and toast over medium heat 2 – 3 minutes, or until almost dry.  Add 1 cup water (I used vegetable stock), season with salt and bring to a boil.  Reduce heat to a simmer, cover and cook for 15 minutes or until all the water is absorbed.  Remove from heat, transfer to a large bowl.

Heat a large pot over medium heat.  Add kale 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 a strainer, and squeeze out excess moisture.  Transfer to cutting board, and chop into small pieces.  Stir greens into quinoa.

Preheat oven to 35o degrees.  Heat 1 Tbsp olive oil in skillet over medium-high heat.  Add onions and saute 10 minutes, or until browned.  Add cooked onions, green onions, dill, feta, and goat cheese to quinoa mixture.  Stir in eggs; season with salt and pepper.

Pour 1 Tbsp oil into 9-inch, deep dish pie pan (I used a casserole dish), 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 Tbsp oil, and bake 20-30 minutes more, or until golden brown.