½ cup rinsed and drained quinoa
16 ounces mixed spring greens
1 head romaine lettuce, shredded
3 Tablespoons olive oil, divided
2 cups medium onions, thinly sliced
2 green onions, thinly sliced
¼ cup fresh dill, chopped
¼ cup feta cheese, crumbled
¼ cup grated Swiss cheese
3 eggs, lightly beaten
Place quinoa in a small saucepan, and toast over medium heat 2-3 minutes, or until almost dry. Add 1 cup water, and season with salt. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
Heat large pot over medium heat. Add mixed greens and romaine and cook 2-3 minutes until wilted. Transfer greens to a strainer, and squeeze out excess moisture. Transfer to a cutting board and chop into small pieces. Stir greens into quinoa.
Preheat oven to 350 degrees. Heat 1 Tablespoon olive oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, dill, feta and Swiss cheese to quinoa. Stir in eggs; season with salt and pepper, if desired.
Pour 1 Tablespoon into a 9-inch pie pan, and place in the oven. Heat 5 minutes or until oil is hot. Swirl oil to coat the bottom of the pan, and then spread the quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with the remaining olive oil, and bake for 20-30 minutes more, or until golden brown. Serves 6. Gluten Free
From Vegetarian Times, March 2010, page 51