This week’s recipe is a quinoa quiche adapted from Gina Williamson at Innate Wellness. This is fast becoming one of my favorite Sunday night dinners. I like to prep it earlier in the day and then make a salad while the quiche is in the oven. The leftovers make a great lunch the next day. You could double the recipe, cook it in baking dish, and enjoy it for multiple lunches. I used yellow cauliflower and mushrooms, but you can use a combination of whatever vegetables you like.
Prep time 30 minutes, cook time 40 minutes
1 cup quinoa
2 cups boiling water
1 tsp coconut oil
3/4 tsp Himalayan pink salt
1 head cauliflower medium chopped (I included the green leaves)
10 (roughly) mushrooms rough chopped
1/2 cup coconut milk
1 tbsp olive oil
Salt and pepper to taste
1 tsp fresh or dried thyme
Preheat the oven to 375 degrees.
Rinse quinoa and place in a small saucepan with coconut oil and in the meantime boil water.
Boil the water. When water has boiled, add quinoa and coconut oil. Reduce heat and cook covered for 10-15 minutes until cooked through. Stir in salt and let cool.
Oil a deep dish pie pan with coconut oil.
Add the egg to cooled quinoa and stir.
Using a spatula evenly spread the quinoa around the pie pan until you make a crust. It should be roughly 1/2″ thick.
Bake the crust for 10 minutes or until lightly browned.
In a large mixing bowl whisk the 5 eggs, coconut milk, thyme, salt and pepper and then add in the cooked vegetables.
Pour the filling into the quinoa crust and bake for 30-35 minutes until lightly browned on the top.
Let cool for a few minutes before cutting into and enjoy!