Cheap, filling and easy, this is another recipe for which my mom deserves the credit. She made it with rice, but I prefer to use the gluten free, grain-like seed, quinoa for it’s protein content and nutty, rich flavor. Make sure you rinse your quinoa thoroughly before cooking to avoid a bitter taste. Some people do find white rice easier to digest than quinoa, or you could simply omit the grains, add a few extra eggs and make a frittata instead.
For the past few weeks I’ve made this pie on a Sunday night and had lunch ready for my husband and I for the rest of the week. It freezes very well, so if you have leftovers or want to make two at once, just slice, wrap and store in an airtight container in the freezer. I’m sure it would be delicious topped with a spoonful of homemade pesto from the recipe I posted a few weeks ago.
If you can’t have dairy, just skip the cheese. And feel free to use whatever herbs you have on hand, fresh or dry.
Ingredients
1 cup uncooked quinoa, rinsed
3 5oz cans of tuna, drained
6 eggs
2 cups baby spinach or kale, finely shredded
1 bag of mixed frozen vegetables (I use Trader Joe’s Harvest Hodgepodge)
3 cloves garlic, finely chopped
1 tsp dried thyme
1 tsp dried dill
1 tsp dried rosemary
1 tsp sea salt, or to taste
Pepper
1 cup shredded mozzarella or cheddar cheese, grass-fed is best
Method
- Preheat oven to 350 degrees Fahrenheit.
- Cook quinoa according to instructions and allow to cool.
- In a large bowl, flake the tuna and whisk in eggs. Add quinoa, herbs, garlic, spinach, vegetables, salt and pepper and mix to combine.
- Spoon mixture into a baking dish and pat down firmly with your hands. (My dish is 9×14 inches)
- Sprinkle with cheese.
- Bake for 40 minutes to 1 hour, or until set and golden brown.
- Slide a knife around the edge and cut pie into 8 slices. If you are making it for lunches, allow it to cool first for easier handling.
- Serve warm or cold, on it’s own or with a salad on the side.
[…] Don’t feel like eggs? Try these Nori Rolls or Tuna Quinoa Pie. […]