Broccoli Rabe and Cheesy Quinoa Recipe

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Broccoli Rabe and Cheesy Quinoa

From Dorothy McNett's recipes at Use any vegetable, as desired, and also use rice instead of the quinoa.

1 cup quinoa
2 cups water or broth
1 egg
3/4 cup shredded cheddar cheese, or Monterey Jack, etc.
1/2 teaspoon paprika

fresh broccoli rabe, about 2-3 cups when diced
2 eggs
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3/4 cup shredded cheddar, or other cheese as desired
1 tablespoon unbleached all purpose flour
1 cup sliced fresh mushrooms
3 fresh green onions, sliced

Rinse and drain the quinoa. Put in a glass or ceramic batter bowl, adding the water or broth. Cover with a glass or ceramic plate or lid and cook in microwave 5 minutes on full power, and then 10 minutes on half power (power level 5). Remove from oven and allow to stand about 10 minutes until all liquid has been absorbed. OR, combine quinoa and liquid in a saucepan, bring to a boil and then simmer until nearly all of the liquid is absorbed, about 15 minutes. Remove from heat and allow to stand a few minutes. Whisk the 1 egg in a batter bowl and then add the cheese and paprika and the cooked quinoa. Press over the bottom and sides of a 9 - 10 inch pie pan. Set aside. Preheat oven to 350 degrees.
In glass or ceramic bowl, place the diced broccoli rabe, using the stalks, leaves and flowerettes. Cover with a plate or parchment paper. Cook in microwave 4-5 minutes, or until just tender. In meantime, whisk the 2 eggs, adding the salt, pepper, cheese, flour and sliced mushrooms. Arrange the cooked broccoli rabe over the crust and then gently spoon in the egg mixture. Sprinkle the green onions over the top. Bake 15-20 minutes, or until filling is set and starting to brown. Serve hot, warm, or cold!

Recipe created 2013-04-23.

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