When spring happens…eat fresh

April 8, 2010 at 8:49 pm Leave a comment

At 5:00am I can hear the birds outside my bedroom window starting their day. I don’t want to be up this early, but it seems to be becoming my normal. Instead of getting up and waking the household, I usually just lie in bed and wait for the pitter-patter of tiny feet running to find mommy. Yesterday morning, while lying in bed, I dreamed up a recipe in honour of spring (which is much better than thinking about the bathroom that is just so close to being done – but isn’t). We were on a two-week cruise in March (more on that later) and we came home to spring temperatures, buds on the trees, and even some spring flowers. This, along with the birds outside my window inspired me cook something fresh. I had no recipe to follow for this one… I just sort of dreamed it up. This is what I did:

Healthy Spring Pie

 

Springtime Quinoa Pie

For this recipe I used an organic red quinoa, but any quinoa would work just fine as would any combination of fresh herbs. It is best to make the quinoa the day before or early in the day so it has a chance to cool off. You don’t want to scramble the eggs when you add them to the quinoa and veggies. I served this with a simple tomato, cucumber and olive salad.

  • 4 cups cooked quinoa
  • 1 ½ cups diced asparagus
  • 1 cup green peas (fresh or frozen)
  • 2 cloves garlic, sliced thin
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh thyme
  • ¼ cup fresh chives, finely chopped
  • ¼ cup fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons flax meal (ground flax) (optional)
  • 4 eggs
  • salt and pepper
  • 1/4 cup chèvre

Preheat oven to 375F degrees and lightly grease a glass pie dish.

Prepare the asparagus by blanching in boiling water for 1 to 2 minutes and then placing it in an ice bath to stop the cooking process. Follow the same process if you are using fresh peas, otherwise simply defrost frozen peas. Put the garlic in a cold pan with the oil and turn the heat to medium-low. Heat the garlic for no longer than a minute. In a large bowl add the quinoa, asparagus, peas, garlic, lemon juice, flax and all of the fresh herbs. In a small bowl lightly beat the eggs. Add the eggs to the quinoa and vegetable mixture. Add salt and pepper and pour into prepared pie dish. Dot the top of the pie with fresh chèvre.

Bake for 45 to 50 minutes or until set. Remove from the oven and place on a cooling rack.Wait at least 5 minutes before slicing the pie.

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