Southern Quinoa and Greens Pie

Southern Quinoa and Greens Pie

Southern Quinoa and Greens Pie

5 col

Serves: 6
Prep time: 30 minutes
Cook time: 1 hour, 20 minutes
Difficulty: Medium

1 cup quinoa, rinsed and drained
1 bunch (1 lb.) mustard greens, cut into bite-sized pieces (hard stems removed)
1 bunch (1 lb.) tuscan cabbage, cut into bite-sized pieces (hard stems removed)
1 bunch (1 lb.) collard greens, cut into bite-sized pieces (hard stems removed)
1 head romaine lettuce, cut into bite-sized pieces
6 tablespoons of olive oil, divided
4 medium onions, thinly sliced (2 cups)
4 green onions, thinly sliced (1/4 cup)
1/2 cup chopped fresh dill
1/2 cup (2 oz.) crumbled feta cheese, preferably Greek
1/2 cup (2 oz.) grated aged goat cheese
6 eggs, lightly beaten


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  1. Preheat oven to 350 F
  2. 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 or until water is absorbed and quinoa is flaky. Remove from heat, and transfer to large bowl
  3. Heat large pot over medium heat. Add mustard, tuscan and collard greens, 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
  4. Stir greens into quinoa
  5. Heat 2 tablespoons of 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 2 tablespoons of oil into 9-inch pie or casserole pan, and place in oven. Heat 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 2 tablespoons of oil, and bake 20 to 30 minutes more, or until golden brown

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It's a great twist on a classic, right?

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