We always seem to have leftover Quinoa or rice in the fridge so I try to come with ways to use it. It is great in patties also. This recipe was adopted from a Quinoa and Greens Pie from the Vegetarian Times that someone posted. I like that version a lot but ended up making changes to one that we love. It is great by itself or a side dish. Depending on how much quinoa you have left over will determine how thick the pie ends up. You can also add different veggies, too. I have added zucchini, red peppers and asparagus.

Ingredients

• 2- 3 cups cooked quinoa (I like Trader Joe’s tricolor)
• 1 package white or baby bella mushrooms chopped
• 2 packages of Trader Joe’s Baby Spinach, Kale and Swiss chard Mix
  (or just about any other greens will work). Remove stems.
• 1 sweet Onion, thinly sliced
• salt and pepper to taste
• 3 eggs, beaten
• 1 cup of shredded cheese (I like Fontina, but Parmesan, Cheddar
  or a mixture works great – which is what I used for this recipe)

Instructions

1. Pour about 2 tablespoons of Olive Oil into pan, add onions to hot oil and cook, stirring often, until caramelized.
2. Add chopped mushrooms, sir until cooked about 4 minutes.
3. Add greens and sauté until wilted.
4. Add cooked Quinoa, salt, pepper and stir until combined.
5. Remove from heat, cool slightly and add the eggs and 3/4 cup of the cheese. Mix well.
6. Pour mixture into a oiled pie pan. I used a deep dish for this recipe.
7. Cook at 350 for 20 minutes. Sprinkle remaining cheese on top and cook for an addotional 20 minutes until mixture is set and bubbly on top.