Healthy, beautiful, packed with flavor, easy to make and freezer friendly. Need I say more??? You can use any flavor or color quinoa you have on hand and fill with any added vegetables that your heart desires. I used both white and red quinoa for visual impact and the zucchini adds a nice balance of freshness with tons of parsley and lemon zest.
I mixed the cooked quinoa together with the zucchini, fresh lemon zest and fresh parsley, eggs and almond milk then poured the batter into a 10-inch pie pan. You can use any casserole dish for this recipe, even muffin tins for individual pies. The smaller the pan, the thicker the pie will come out and the longer it will need to cook in the oven.
I like to serve this pie warm with a hefty sprinkling of fresh parsley but it would also be incredible with fresh arugula, lemon juice and olive oil. Healthy topped with healthy! Yum.
1 1/2 cups raw white quinoa (can also use red- I used 1 cup white and 1/2 cup red for color)
3 cups boxed vegetable stock
2 cup shredded zucchini (1 large zucchini)
1/2 tsp salt
2 Tbsp chopped fresh parsley
1 tsp fresh lemon zest
5 eggs, lightly beaten
1/2 cup almond milk or soy milk
salt and pepper, to taste
Preheat the oven to 375 degrees F and prepare a large casserole dish (or two 8-inch round dishes) with oil or cooking spray. You can also make small pies in a muffin pan. This recipe will make 2 dozen small pies.
Heat the vegetable stock over high heat in a medium pot until boiling, add the raw quinoa and stir then lower the temperature to medium-low and simmer for 15 minutes covered, until the liquid is gone. Set the quinoa aside to cool slightly.
While the quinoa is cooling, shred the zucchini and place it in a strainer. Pour 1/2 tsp of salt over the zucchini and leave it for 15 minutes to drain. Once drained, squeeze out the zucchini to remove any more liquid then place it in the pot with the quinoa. Add the parsley and lemon zest and stir to combine. Add salt and pepper to taste.
Separately, whisk the eggs then add the almond (or soy) milk and whisk to combine. Pour the egg mixture over the quinoa mixture and stir to combine. Pour the batter into the prepared pan(s) and bake for 50-60 minutes (the small pies in cupcake tins will bake for 35-40 minutes). The center of the pie should be set and the top browning. If you aren’t sure if it’s done (every oven is different) leave the pie in the oven for an additional 10 minutes.
I'm Melinda, founder of Kitchen-Tested.com. I'm a food blogger, food photographer and recipe developer. My blog, Kitchen Tested, with it’s easy to follow step by step photos and directions, has made a name for itself in the kosher food industry and I'm proud to share my original recipes with you!