Broccoli Cheddar Quinoa Pie

Broccoli Cheddar Quinoa Pie requires roughly 20 minutes from start to finish. One portion of this dish contains about 13g of protein, 11g of fat, and a total of 234 calories. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 74 cents per serving. It is brought to you by Hummusapien. 1344 people were glad they tried this recipe. If you have salt, carrot, eggs, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is great. Try Broccoli, Cheddar & Quinoa Gratin, Broccoli Cheddar Quinoa Bites, and Broccoli Cheddar Quinoa Casserole for similar recipes.

Servings: 6

Cooking duration: 20 minutes

 

Ingredients:

3 cups finely chopped broccoli florets (measure after chopping)

1 large carrot, grated

3 eggs

4 garlic cloves, minced

2 tbsp ground flaxseed

1 medium onion, diced

pepper, to taste

¾ cup dry quinoa

¾-1 tsp salt, to taste

1 cup shredded cheddar cheese (or ¼ cup of nutritional yeast for vegans)

1½ cups water

Equipment:

pie form

oven

bowl

pot

Cooking instruction summary:

Pre-heat oven to 375F. Spray a 9 inch pie pan with cooking spray and set aside.Place quinoa and water in medium pot and bring to a a boil. Reduce heat and simmer, covered, for 15 minutes or until all the water has absorbed.While quinoa is cooking, place the rest of the ingredients in a large bowl and stir to combine.When quinoa is finished cooking, add to the large bowl and stir until throughly mixed.Scoop mixture into pie pan and bake for 25 minutes.

 

Step by step:


1. Pre-heat oven to 375F. Spray a 9 inch pie pan with cooking spray and set aside.

2. Place quinoa and water in medium pot and bring to a a boil. Reduce heat and simmer, covered, for 15 minutes or until all the water has absorbed.While quinoa is cooking, place the rest of the ingredients in a large bowl and stir to combine.When quinoa is finished cooking, add to the large bowl and stir until throughly mixed.Scoop mixture into pie pan and bake for 25 minutes.


Nutrition Information:

Quickview
257k Calories
13g Protein
11g Total Fat
26g Carbs
28% Health Score
Limit These
Calories
257k
13%

Fat
11g
18%

  Saturated Fat
4g
31%

Carbohydrates
26g
9%

  Sugar
5g
6%

Cholesterol
101mg
34%

Sodium
471mg
20%

Get Enough Of These
Protein
13g
27%

Vitamin C
138mg
168%

Vitamin A
4931IU
99%

Vitamin K
52µg
50%

Manganese
0.78mg
39%

Phosphorus
321mg
32%

Folate
124µg
31%

Vitamin B6
0.53mg
27%

Fiber
5g
23%

Vitamin B2
0.37mg
22%

Magnesium
86mg
22%

Calcium
207mg
21%

Selenium
13µg
20%

Potassium
570mg
16%

Vitamin E
2mg
16%

Vitamin B1
0.24mg
16%

Zinc
2mg
14%

Iron
2mg
14%

Copper
0.25mg
13%

Vitamin B5
1mg
12%

Vitamin B3
1mg
8%

Vitamin B12
0.35µg
6%

Vitamin D
0.55µg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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