Food: Quinoa Bake Pie

Hello Made by Girl readers, today's recipe inspiration came from our original quinoa bake pie we made a few months ago on our blog that was a big hit. we got to thinking of adding in some veggies to the mix.



This recipe is great for feeding a family and great for making ahead of time. plus it is a great way to get more veggies in your diet. and we just love quinoa for so many reasons.  

Quick facts about Quinoa:
  • sometimes called a whole grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. it is a recently rediscovered ancient "grain" once considered "the gold of the Incas."
  • has a mild taste, almost nutty flavor, and creamy texture.
  • it is a complete protein, has all 8 essential amino acids, great for a vegetarian diet.
  • great source of dietary fiber and contains B Vitamins and iron.
  • quinoa is also gluten-free, easy to digest, extremely versatile (great sweet or savory) and super simple to make!

Now what is not to love? time to get cooking  

Recipe: Quinoa Veggie Bake Pie prep-time: 5-10 minutes bake-time: about 25 minutes  


Ingredients:
  • 2 cups whole dry quinoa
  • 2 cups water
  • 2 cups almond or coconut milk
  • 1/4 cup nutritional yeast (or cheese would be fine)
  • 1 teaspoon garam masala (optional)
  • 1/2 teaspoon sea salt
  • 1/4 cup tahini
  • 1 tablespoon mustard
  • 1/4 cup handful fresh chopped parsley
  • 1 garlic clove
  • 4 tablespoons flax meal
  • 2 cups chopped broccoli
  • 1 leek


Directions: First have to make quinoa. Pour your 2 cups of water into a pot over a stovetop and bring to a boil. Once water is boiling add in your 2 cups of dry quiona. Return to a boil, add in your 2 cups of almond milk then reduce heat to low and simmer for about 15-20 minutes. Till your liquid is just about all gone.  

While quinoa is cooking time to chop veggies. You can use any veggies of your choice. We roughly chopped our broccoli and leeks then tossed them into a food processor to finely chopped them more. This is optional, all depends on how 'big' you want your veggies in the quiona bake pie.  

Once quinoa is done toss in cooked quinoa, chopped veggies, and remaining ingredients and stir till combined. Then pour batter into a deep dish pie shell. Place pie shell into a preheated 350 degree oven and bake for about 25 minutes. Remove from pan and let cool slightly before cutting into slices. Serves 4-8 depending on size of slice and if this is the main part of meal or not. Other notes about recipe:
  • you may add in any veggies of your choice
  • may add in any additional flavorings
  • may add in some cheese instead of nutritional yeast. nutritional yeast is great for vegetarians or vegans.

We added in some almond milk to help round out the creaminess of the recipe and add in a touch of more flavor. You can do all water if you would like. That is one great thing about this recipe it really is versatile and you can add in things that you love! 

Also the flax meal that we use in the quinoa baked pie is to help hold it all together, if you would like you can add in 1 egg instead of flax meal. Any questions let us know. 

Enjoy!


-Post by pure2raw



Pinterest

9 comments

  1. I love the idea of how quick this recipe is! I love these kind and always am on a look out for these recipes! Thanks for sharing !

    xo. A Southern Bee Diary

    :)

    ReplyDelete
  2. That looks good, and not too hard! I'll have to try it sometime. :)

    ReplyDelete
  3. Looks like a quick and easy recipe...I'll have to try it!! I hope you have a wonderful week and Happy Monday!
    Toodles,
    Twirling Clare
    twirlingclare.blogspot.com

    ReplyDelete
  4. This looks really good and really simple and fast to make. I'm liking it...

    ReplyDelete
  5. Yum! I love quinoa -- definitely going to try this recipe :]

    On a side note, I prefer almond milk over coconut milk, because the latter tends to have a pretty high saturated fat content. I love reading labels!

    ReplyDelete
  6. I really have to try to make this Pie!! It has an excelent loook!!

    ReplyDelete
  7. yum! i love the twins' recipes - this looks amazing!

    ReplyDelete
  8. Just wanted to share that I made this last night with 2 zucchini and a leek with the veg version (except I sprinkled some fresh parm on top!)and even Hubby (who is fairly ANTI-veg!) liked it! The mustard and curry add a lot of flavor to this nutty mix! Thanks for sharing it with us!
    - Meg

    ReplyDelete

Thank you for your comments! Be sure to visit my shop at www.madebygirl.com

Related Posts Plugin for WordPress, Blogger...