Thursday, June 3, 2010

Recipe Rursday: Quinoa Chicory Bake

Quinoa Chicory Bake, taken 5/4/10.

Our Summer CSA hasn't started and we're already experimenting with new greens (new, for us). This recipe arrived in the March issue of Vegetarian Times and it's officially in the make-this-again section of our cookbook. While these photos aren't great, the photo in the magazine grabbed me and I couldn't resist the idea of a casserole made with quinoa.As for the chicory, I didn't even know what it was (apparently it's the same as curly endive). And while you could easily substitute spinach, the chicory had a nice bite to it.

Greens and Quinoa Pie (Vegetarian Times)
1/2 cup quinoa, rinsed and drained
1 large bunch chicory (1 to 1 1/4 lb), cut into bite-sized pieces (bottom 1 1/2" of hard stems removed)
1 head romaine lettuce, shredded
3 Tbsp. olive oil, divided
2 medium onions thinly sliced (2 cups)
2 green onions, thinly sliced (1/4 cup)
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese, preferably Greek (1 oz.)
1/4 cup grated aged goat cheese or Swiss cheese (1 oz.)
3 eggs, lightly beaten
1/4 C bread crumbs (optional)

Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir into quinoa.

Preheat oven to 350*. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.
Pour 1 Tbs. oil into 9" pie pan, and place in oven. hat 5 minutes, or until oil is hot. swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

[Despite vigorously straining the greens, our mixture was still moist after having baked for 20 minuets (1/2 the baking time). I added bread crumbs to the top of the dish. If you have an oven with a top-broiler, you could move the dish up & quickly broil the top of the casserole.]