This recipe started as a Whole Foods Recipe that I modified based on what I had in the house.
The quinoa for the most part settles to the bottom of the pan and creates a crust. a few renegade pieces were left in the middle but tasted fine. The quinoa didn’t get cooked like it normally would in water/stock where the little curly thingy pops out, but it was still quite tasty.
non-stick cooking spray
1/3 cup quinoa
1/2 cup milk (I used Almond Milk – any type of milk works)
1 tablespoon chopped garlic
spices to taste (the original recipe called for fresh thyme which I didn’t have. I used a small amount of powdered thyme – be careful, it can overwhelm the recipe. I also used some dried basil. I recommend using whatever spices you like including salt & pepper)
1 cup baby spinach (can be roughly chopped as the original recipe indicated, I left it whole and it worked fine)
2 small portabella mushrooms (again, use the amount you like)
1 tablespoon julienne sun-dried tomatoes
the original recipe also calls for Parmesan cheese which I didn’t include. i’m sure it would be very good with it though. If used, the cheese should be put on in the last 10-15 minutes.
preheat the oven to 350F. Spray a pie pan with non-stick cooking spray
Rinse quinoa (i never do this, up to you).
Whisk eggs, milk, garlic, spices, and quinoa. Add in vegetables. pour mixture into a prepared dish. cover with foil and shake it like a polaroid picture so the quinoa settles to the bottom. Cook for 30-40 minutes. Cook 10-15 minutes more uncovered.