Hi...
It's been a while since I have posted some recipes....lots going on! ...Scott moving to Seattle on Monday, Vacation Bible school last week, Shawn & I getting ready for our visit to Seattle and the state of Washington August 1-19!! But I am making attempt to get some of these recipes posted for you! Lots of great and some even healthy recipes!!!
Enjoy!
hugs,
peg
Recipe: Crustless Quinoa Veggie Pie
Summary: This dish comes together quickly and you can eat it for any meal of the day, or as a snack.
Inspiration for this recipe comes from Eating Alive
Ingredients
1 Cup quinoa, cooked (about 1/3 cup uncooked, rinsed and boiled for 12 minutes in 2/3 cup of water)
1 head of fresh broccoli, about 2 Cups florets, steamed for 2-3 minutes
4 large eggs, I use organic, free range eggs
1/3 Cup milk or dairy free substitute of choice
1/2 Cup Asiago cheese, grated, or cheese of choice
1 small carrot, grated, about 1/2 Cup
1 Tbsp green onion, chopped (optional)
1 garlic clove, minced
1/2 tsp oregano
1/4 tsp sea salt
1 small ripe red tomato, cut in thin strips and then in half, used to garnish a pinwheel pattern on top
Instructions
Preheat oven to 350º F. Lightly butter or oil a 9 inch pie pan, or two 20 ounce ramekins, or 4 individual ramekins.
Prepare the broccoli and quinoa, set aside to cool.
Add eggs to a medium bowl, lightly beat the eggs. Stir in the milk. Add grated cheese, carrot, green onion (if using), garlic, oregano, and salt. Add the cooled broccoli and quinoa, stir until well mixed.
Spoon the mixture into prepared pan(s). Arrange the tomato strips in a pinwheel shape on top.
Bake at for 25 to 30 minutes, 20 to 25 for smaller ramekins, or until the eggs set. You can put the pies under the broiler for a minute or two to brown the top.
Variations
This veggie pie is also good with asparagus, or cauliflower in place of the broccoli.
You can use red pepper strips in place of the tomato slices on top.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Refined Sugar Free | Grain Free
Number of servings (yield): 4
Recipe source: http://www.foxinthekitchenblog.com/gluten-free/gf-refined-sugar-free/2012/08/recipe-crustless-quinoa-veggie-pie-easy-like-a-sunday-morning/
It's been a while since I have posted some recipes....lots going on! ...Scott moving to Seattle on Monday, Vacation Bible school last week, Shawn & I getting ready for our visit to Seattle and the state of Washington August 1-19!! But I am making attempt to get some of these recipes posted for you! Lots of great and some even healthy recipes!!!
Enjoy!
hugs,
peg
Recipe: Crustless Quinoa Veggie Pie
Summary: This dish comes together quickly and you can eat it for any meal of the day, or as a snack.
Inspiration for this recipe comes from Eating Alive
Ingredients
1 Cup quinoa, cooked (about 1/3 cup uncooked, rinsed and boiled for 12 minutes in 2/3 cup of water)
1 head of fresh broccoli, about 2 Cups florets, steamed for 2-3 minutes
4 large eggs, I use organic, free range eggs
1/3 Cup milk or dairy free substitute of choice
1/2 Cup Asiago cheese, grated, or cheese of choice
1 small carrot, grated, about 1/2 Cup
1 Tbsp green onion, chopped (optional)
1 garlic clove, minced
1/2 tsp oregano
1/4 tsp sea salt
1 small ripe red tomato, cut in thin strips and then in half, used to garnish a pinwheel pattern on top
Instructions
Preheat oven to 350º F. Lightly butter or oil a 9 inch pie pan, or two 20 ounce ramekins, or 4 individual ramekins.
Prepare the broccoli and quinoa, set aside to cool.
Add eggs to a medium bowl, lightly beat the eggs. Stir in the milk. Add grated cheese, carrot, green onion (if using), garlic, oregano, and salt. Add the cooled broccoli and quinoa, stir until well mixed.
Spoon the mixture into prepared pan(s). Arrange the tomato strips in a pinwheel shape on top.
Bake at for 25 to 30 minutes, 20 to 25 for smaller ramekins, or until the eggs set. You can put the pies under the broiler for a minute or two to brown the top.
Variations
This veggie pie is also good with asparagus, or cauliflower in place of the broccoli.
You can use red pepper strips in place of the tomato slices on top.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegetarian
Diet tags: Gluten Free | Refined Sugar Free | Grain Free
Number of servings (yield): 4
Recipe source: http://www.foxinthekitchenblog.com/gluten-free/gf-refined-sugar-free/2012/08/recipe-crustless-quinoa-veggie-pie-easy-like-a-sunday-morning/