GF Quinoa Heaven!

If you've never eaten quinoa, it's time to jump on the bullet train! It's SO GOOD, versatile and one of the healthiest "grains" on the market. It's actually not a grain, but I won't get into that now. Here is a recipe I adapted from one I found on vegetariantimes.com. The original recipe only added wilted romaine (eeww!) and chicory in regards to veggies....it sounded like a good base recipe, so I changed it up a bit and got something delicious!! I would have to describe it kind of as a quiche but not as eggy.

You will be pleasantly surprised at the dynamic of flavor in this dish.

(ORIGINAL RECIPE: http://www.vegetariantimes.com/recipes/11247?section )

My adaptation:

Quinoa Bake

1 C quinoa
2 C of broth of your choice
1 medium sweet or yellow onion, chopped
2-3 cloves of garlic, minced
1 portobello mushroom, chopped
4-6 green onions, minced
2 handfuls of spinach
1 C of kale or chard, chopped
fresh parsley, chopped, to taste
1/2 C mozzarella plus some for the top
1/2 C feta cheese
4 eggs, beaten and tempered
olive oil

Toast quinoa in sauce pan for about 3 minutes, constantly stiring.Add broth and cook until quinoa is done

Meanwhile, fry onions, garlic, mushrooms and green onions in a frying pan with olive oil. When done, add to quinoa in sauce pan and combine thoroughly over medium heat.

Toss in spinach, parsley, kale or chard and cheeses and mix until all cheese is melted and greens are well incorporated.

Remove from heat, temper eggs in a bowl (add some of the hot mixture into the bowl with the eggs and beat them, this keeps you from getting scrambled eggs in your mixture) then add the eggs to the quinoa mixture and incorporate well!

Coat a pie pan or a small, square, glass baking dish in olive oil and spoon your mixture into the dish. Salt and pepper the top of the mixture, then add the left over mozzarella cheese to the top. Bake at 325-350 until the cheese is golden brown on the top!