Tomato-Leek Pie With Quinoa Crust

• 1 cup uncooked quinoa
• 1/2 cup almond meal
• 1 tablespoon cornstarch
• 3/4 teaspoon kosher salt, divided
• 2 tablespoons olive oil, divided
• 1 large egg, lightly beaten
• Cooking spray
• 2 cups thinly sliced leeks
• 2 garlic cloves, minced
• 1 pound heirloom tomatoes, seeded and sliced
• 1 teaspoon chopped fresh thyme
• 2 large egg whites, lightly beaten
• 1 ounce grated vegetarian Parmesan cheese (about 1/4 cup)

1. Preheat oven to 350u0b0.
2. Place quinoa on a jelly-roll pan. Bake at 350u0b0 for 10 minutes or until golden brown; cool. Place half of quinoa in a food processor; pulse 30 seconds. Transfer to a large bowl. Add remaining toasted quinoa, almond meal, cornstarch, and 1/4 teaspoon salt; stir to combine. Add 1 tablespoon oil and egg; stir until mixture is crumbly but holds together when pressed. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u0b0 for 5 minutes.
3. Heat a medium skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leeks; saute 3 minutes. Add garlic; saute 1 minute. Combine leek mixture, tomatoes, thyme, and remaining 1/2 teaspoon salt in a medium bowl; let stand 5 minutes. Add egg whites, stirring to combine.
4. Arrange tomato mixture in crust; sprinkle with cheese. Bake at 350u0b0 for 15 minutes or until filling is set. Let stand 10 minutes; cut into 8 wedges.

quinoa, almond meal, cornstarch, kosher salt, olive oil, egg, cooking spray, leeks, garlic, tomatoes, thyme, egg whites, parmesan cheese

Taken from www.myrecipes.com/recipe/tomato-leek-pie-quinoa-crust (may not work)