Although I had seen the name before, I was first introduced to Quinoa last Christmas when we had friends over. My friend, Gina, brought a Greek Quinoa Salad. I’ve been sold ever since. For quite sometime, I made that salad almost weekly! Then I picked up the cookbook, “Quinoa – The Everyday Superfood” at Costco. It includes over 170 recipes. Today I’m sharing the “Tomato & Basil Crustless Quiche” recipe.
Tomato & Basil Crustless Quiche
2/3 C water
1/3 C quinoa (I used white quinoa,
but it is available in red and black as well)
1 tsp veg or olive oil
1 C diced red onion
1/4 C quinoa flour or all purpose flour
4 large eggs
2 tbsp minced fresh basil OR
2 tsp dried
1 1/2 C seeded and
diced Roma tomatoes (about 3)
1/4 C milk or half and half cream
1 C shredded mozzarella cheese
1/3 C freshly grated Parmesan cheese
1/4 tsp salt
pinch ground black pepper
Bring the water and quinoa to a boil in a small saucepan.
Reduce to a simmer, cover and cook for 10 minutes.
Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350 F.
Lightly grease a 9″ round baking dish or spray with cooking oil.
Heat the oil in a large skillet on med-low heat.
Saute the onion until tender and opaque, about 10 minutes
Whisk together the flour and eggs.
Add the quinoa, basil, tomatoes, milk, mozzarella and Parmesan cheese,
salt, pepper and sauteed onion; mix well.
Pour into the prepared dish and bake for 50 minutes
on the center oven rack, until the center is firm.
Remove from oven and cool for 10 minutes.
Slice into wedges and serve hot or cold.
If you prefer a crust, pour this mixture into your
favorite pie crust and bake.
Feta cheese, crumbled
I assemble this salad right on the plate.
My favorite dressing for salad with fruit is yogurt.
For this one I used strawberry yogurt.
TIP: Another great one is peach yogurt with a bit of dill weed. YUM!