I found a couple of recipes online to inspire me such as
Autumn Greens and Spaghetti Pie
And Green Cakes
Well I still haven’t made the green cakes yet, but I have made the Autumn Greens and Spagetti Pie once already and then more recently I tried it again with my own adaptation which goes a little something like this….
Stacey’s KALE AND QUINOA PIE
This is a great make ahead dish that you can eat cold or at room temp and would work well for picnics or appetizers when entertaining, or with a nice big side salad as a main dish for lunch or dinner.
1 cup of quinoa
2 cups of salted boiling water
2 egg whites (or whole eggs if you prefer)
1/4 cup of grated fresh parmesan cheese
2 tablespoons of butter
1 tablespoon of olive oil
1 small onion chopped
3/4 cup of chopped white or brown mushrooms
2 cloves of garlic, crushed
1 tablespoon of chopped fresh herb of your choice (I used Sage but you could use Thyme, Oregano, Chives, whatever you have on hand)
2 1/2 cups of chopped kale (you can also use beet greens or any other hearty greens)
3 large eggs
1/2 cup of cottage cheese
Salt and Pepper to taste
Bring salted water to a boil in a medium saucepan and add 1 cup of quinoa. Turn to low heat and simmer quinoa with lid on for approx 20 minutes until quinoa is cooked. Once slightly cool, add butter and parmesan and eggs. Press into an oiled/greased 9 x 12 pyrex and bake at 350 for approx 13 minutes, covered with foil.
In the meantime…
Heat oil in fry pan and saute onions, garlic and mushrooms for about 5 min on medium high heat. Add herbs and salt and stir fry for another minute. Add kale and saute for another few minutes until kale is wilted. Remove from heat. Stir in 3 beaten eggs, cottage cheese and salt and pepper to taste. Pour mixture onto quinoa base and cook in a 350 oven for 35 minutes covered with foil. Cook for another 5-10 minutes with the foil removed. Remove from oven and let sit for about 10 minutes. Then you can cut into slices and serve!