1/3 cup (75 mL) quinoa, rinsed and drained
2/3 cup (175 mL) water
2 tbsp (30 mL) non-hydrogenated margarine, melted, divided
3 tbsp (45 mL) pasteurized egg whites – found by the shelled eggs
¼ tsp (1 mL) freshly cracked pepper
- Place quinoa in a small pot, add water, and bring to boil, cover and cook over medium/low heat for 15-20 minutes. The quinoa is done when the grains are translucent and all of the water has been absorbed. Fluff with fork, remove from heat and let stand covered for 5-10 minutes.
- Preheat oven to 400 °F (200°C) Lightly brush inside of a 9-inch (23 cm) pie plate with a little bit of the melted margarine, reserve the rest and set pie plate aside.
- Place cooked quinoa in a bowl and mash with spoon.
- Stir in eggs whites, pepper, and the rest of the melted margarine, mixing well. It will look pasty, this is a good thing.
- Transfer quinoa mixture to pie pan and using a spatula or your fingers (hope you washed your hands) spread mixture evenly across the bottom and ¾\s of the way up the sides of the pan to a thickness of approximately 1/8- inch (3 mm) thickness. This is slightly tricky, just do your best.
Goat Cheese, Red Pepper and Spinach Quiche filling
3.5 oz (100 g) goat cheese cut into small pieces
½ cup (125 mL) diced red bell pepper
½ cup (125 mL) tightly packed chopped baby arugula
4 omega-3 eggs
¼ cup (60 mL) pasteurized egg whites – measured in a glass measuring cup
¼ cup (60 mL) water
- Place goat cheese, red pepper and arugula into the pie crust.
- Whisk together egg, liquid egg whites and water and pour over cheese and vegetables.
- Bake in preheated oven for 21 to 24 minutes or until the egg mixture has set. Remove from oven and let sit for 5 minutes before serving.
Makes 1 individual 10 –inch pie plate
One serving = ¼ of the pie
Per serving (1/4 pie): 262 calories, 18 g fat, 6 g sat. fat, 202 mg cholesterol, 254 mg sodium, 12 g carbohydrates, 2 g fibre, 2 g sugar, 16 g protein. Excellent source of vitamin B12.
This recipe is from The Vegetarian’s Complete Quinoa Cookbook
created by: Erica Horner Student SHEA Member