Sunday, September 8, 2013

Quinoa Quiche

Quinoa Quiche

4 eggs
3/4 cup Greek yogurt
1/2 cup quinoa, rinsed
1 cup water
8 mushrooms,chopped 

3 cloves of garlic, chopped
1 onion, finely chopped
1/2 cup Parmesan cheese, grated
1 1/2 cups spinach or kale,
cut into thin strips
cherry tomatoes, cut in half
chopped dill
salt and pepper to taste

Preparation Method
Place in a saucepan water (1 cup) to a boil over medium heat, when it starts to boil add the quinoa and simmer for 15 minutes with salt, covered. Let it boil until the liquid is absorbed by the seeds. After quinoa has cooked, remove from the heat and leave covered for another 5 min. The steam will continue to cook.

Meanwhile in a pan put 2 tablespoons oil and sauté the onion and garlic then add the spinach, mushrooms and saute until liquid evaporates of mushrooms, stirring occasionally.
Then leave it to cool and
in the meantime beat the eggs with the yogurt until it becomes frothy.

In a large bowl put fried mushrooms, parmesan, cooked quinoa, beaten eggs,
dill, salt and pepper and mix well.
Then pour the mixture into an oiled tray and carefully place over it the
cherry tomatoes seed side up on top and bake at 180 C/350 F for about 45 minutes until golden brown on top.

Quinoa Quiche

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