Recipe: Quinoa Pie

Hola!

I had plenty to talk about today. Then I ate dinner, and it left me...

...speechless.

So, instead of whatever I was going to say, I am going to pass on to you this gem of a recipe from Martha Stuart Recipes, veganized by moi. (As always, gluten free friendly)

Quinoa Pie with Butternut Squash

• 1 tablespoon extra-virgin olive oil
• 1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
• 18 fresh sage leaves, plus 1 teaspoon finely chopped sage
• 1/2 onion, cut into 1/4-inch dice
• 1 garlic clove, minced
• 1 cup quinoa (I used TJ's red quinoa...so pretty against the orange squash!)
• 2 cups vegetable stock
• 1 teaspoon salt
• 1/8 teaspoon pepper

Preheat oven to 375 degrees. Brush baking sheet with 1 t oil. Cut 5, 1/4 in. thick rings from the squash; cut remainder into 1/4 in. dice. Place squash on sheets. Toss with 1 t oil. Sprinkle with 12 sage leaves. Bake about 15-20 mins, until tender. Let cool, and keep oven on.

Heat remaining t oil in md saucepan over medium heat. Add onion and garlic. Cook, stirring, until onions are translucent. Add quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid is absorbed, about 15 mins. Remove from heat. Let stand, covered, 2 minutes.

Stir together quinoa, diced squash, chopped sage, salt, and pepper.

Coat a 9-in glass pie pan with nonstick cooking spray. Arrange 6 sage leaves facedown in plate; top with squash rings. Press quinoa mixture on top.

Bake 20 mins. Let cool 5 mins, then invert onto serving platter. Serve wedges warm or at room temperature.

It comes out almost like a savory, upside down cake! Very easy, but super impressive looking.

Most importantly? Delicious.

Way to go, Martha

Peace, Love, and Veggies,

Bee