Greens And Quinoa Pie

• 1/2 c quinoa, rinsed and drained
• 1 large bunch of chicory (1-1 1/4 lbs), cut into bite size pieces.
• 1 head organic romaine lettuce, shredded
• 3 T olive oil, divided
• 2 medium onions, thinly sliced (2 cups)
• 2 green onions, thinly sliced, (1/4 C)
• 1/4 c chopped fresh dill
• 1/4 c feta cheese, preferably Greek (1 oz)
• 1/4 c grated aged goat cheese or swiss cheese (1oz)
• 3 organic cage free eggs, slightly beaten

1. Place quinoa in small saucepan and toast over ed heat 2 to 3 min, or until almost dry. Add 1 c water and season with salt. Cover, and bring to a boil. REduce heat to medium-low and simmer, covered, 15 min. Remove from heat, and transfer to a large bowl.
2. Heat large pot over medium heat. Add chicory, and cook 3 to 5 min or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 min more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir in greens and quinoa.
3. Preheat oven to 350F. Heat 1 T oil in skillet over medium-high heat. Add cooked onions, green onions, dill, feta, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper if desired.
4. Pour 1 T oil into 9 inch pie pan, and place in oven. Heat 5 in or until oil is hot.Swirl oil to coat bottom of pan, then spread quinoa mix in pan with spatula. Bake 20 min. Drizzle pie with remaining olive oil and bake 20 to 30 min more, until golden brown.
5. Citation:
6. Vegetarian Times March 2010 p. 51

quinoa, chicory, romaine lettuce, olive oil, onions, green onions, fresh dill, feta cheese, grated aged, eggs

Taken from www.epicurious.com/recipes/member/views/greens-and-quinoa-pie-50116719 (may not work)