Revolutionary Recipe: Crustless Quinoa Quiche

Prep Time: 30 minutes

Cook Time: 40 minutes

Number of servings: 8

Per Serving 218 calories

Fat 5 g

Carbs 37 g

Protein 8 g

8

Ingredients

• 3 cups cooked quinoa, cooled and set aside (can be done ahead of time)-or 2 cups of soaked quinoa, cooked in 4 cups water (you will have left over)
• 4 flax eggs=1/4 cup flax meal and ¾ cup water, mix and let sit until thickened, about 5-10 minutes
• ½ cup almond milk + 2 tbsp
• 1 tbsp baking powder
• 8 oz kale blanched in boil water until bright green, roughly 8 cups packed, de-stemed
• ½ cup minced red onion
• ½ cup minced celery
• 1½ cups peeled, chopped sweet potato (8 oz)
• 1 tsp kosher/sea salt
• 1 tbsp dried oregano, or 3 tbsp fresh
• 1/3 cup fresh parsley
• ¼ tsp black pepper

Instructions

1. Make quinoa. To make, soak 2 cups quinoa for 4-8 hours, rinse and drain. Place in pot with 4 cups water, bring to boil, reduce to simmer and cook until water is absorbed or tender, about 10 minutes (check taste after 10 minutes, if done, drain out extra water). You will have left over quinoa, so use for salads throughout the week.
2. Preheat oven to 375.
3. Mix flax meal and water and let it sit.
4. Blanch kale in boiling water, drain, and rough chop.
5. Combine kale, celery, onion, potato, and seasoning into a food processor, and pulse until combined.
6. In a large bowl, add quinoa, almond milk, flax eggs, and processed veggie mixture, stir until combined.
7. Pour mixture into a smallish baking pan, about a 7×12, or whatever seems to fit your amount. I have tripled this and made a 9×13 pan plus able to make bite size appetizers.
8. To make appetizer-sized portions, use cookie scoop and place balls onto a silpat, or parchment paper. You will cook these for less time, about 20 minutes until balls brown slightly up and become somewhat firm (enough that they hold together).

Notes