Tortino di Quinoa e Carciofi (Quinoa and Artichoke Pie)
Experience the wholesome flavors of Italy with this nutrient-packed pie that's perfect for any meal!
Begin by preheating your oven to 375°F (190°C).
Rinse the quinoa under cold water and then place it in a saucepan. Add 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes until all water is absorbed. Fluff with a fork and set aside.
While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Add the spinach and artichokes to the skillet and cook until the spinach is wilted, about 2-3 minutes. Season with salt and pepper to taste.
In a large mixing bowl, combine the cooked quinoa, the sautéed vegetables, the eggs, and half of the cheese. Mix everything together until well combined.
Transfer the mixture into a greased pie dish. Spread it evenly and top with the remaining cheese.
Bake in the preheated oven for about 25 minutes or until the top is golden brown.
Once baked, allow it to cool for a few minutes before serving. Enjoy your Tortino di Quinoa e Carciofi warm or at room temperature!
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- Add pine nuts or walnuts for a crunchy texture.
- Mix in some sun-dried tomatoes for an extra burst of flavor.
- Top with a dollop of pesto before serving.
- Rinse quinoa well before cooking to remove any bitterness.
- Use fresh artichokes if available for a more authentic taste.
- For a vegetarian version, skip the cheese or use a dairy-free alternative.
- fats: 15g
- fiber: 6g
- protein: 12g
- calories: 350
- carbohydrates: 45g
Quinoa is a complete protein rich in all essential amino acids and is high in fiber, making this pie a healthy choice for maintaining energy levels and supporting digestion.
