Mushroom Quinoa Pie (and Sandy)

By October 29, 2012 nourish No Comments

For me, Mushroom Quinoa Pie has both fond and sad memories.  This pie will forever be associated for me with family bonding time and Hurricane Sandy. The last weekend of October 2012, many of us in NYC (and much of the east coast) were hunkered down at home to wait out the storm. Kept inside, I used the time to cook. In the midst of my Betty Crocker time, I spoke on the phone with my family – first with my sister and then with my mom. Also kept inside, and realizing they each had the ingredients to make this recipe as well, we had a triple bake off. Not only was it nice to feel like we were spending time together even though we are miles apart (my sister is in MD and my parents in NJ), but we all now had a new favorite recipe. This pie is healthy comfort food at its finest.


Mushroom Quinoa Pie
Serves 8
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  1. 1 Tablespoon extra virgin olive oil, plus extra for greasing
  2. 1 teaspoon coconut oil
  3. 8 oz (225g) button mushrooms, sliced
  4. 4 oz (approx 75g) dried porcini mushrooms, soaked for 30 minutes in warm water
  5. 1 medium red onion, chopped small
  6. 1 clove garlic, minced
  7. 1 15oz (450g) can of garbanzo beans (chick peas), drained and rinsed (or cook your own ahead of time)
  8. 1/2 to 2/3 cup water
  9. 3/4 cup (60g) gluten-free rolled oats
  10. 2 cups (265g) cooked quinoa
  11. 1/2 cup (20g) chopped fresh parsley
  12. 1 Tablespoon minced fresh thyme
  13. 10 sun-dried tomatoes packed in oil, drained, and chopped small
  14. salt and pepper to taste
  15. {For the moonblush tomatoes}
  16. 1 1/2 cups (250g) cherry tomatoes, halved
  17. 1 Tablespoon olive oil
  18. pinch of coconut nectar crystals (or sugar)
  19. 1/4 teaspoon salt
  20. 1/4 teaspoon pepper
  21. 1/2 teaspoon dried thyme
  1. The night before - make the moonblush tomatoes...
  2. Preheat the oven to 425ºF. Put the halved tomatoes on a baking tray and sprinkle with olive oil, sugar, salt, pepper, and thyme. Put them into the oven and let roast for 5 minutes, and then turn the oven off. Leave them in the oven overnight and do not open the door.
  3. To make the pie...
  4. Preheat the oven to 350ºF. Grease and 8-inch cake or a springform pan with oil and set aside.
  5. Heat the oil and butter in a large skillet over high heat, cook the mushrooms until just browned on the edges, season with salt and pepper and set aside. Add a bit more oil to the pan and add the onions. Cook to soften just slightly, about 2 minutes.
  6. Add the garlic and cook a further 1-2 minutes, add to the mushrooms and leave to cool slightly.
  7. Put the beans, oats and 1/2 cup of water into a food processor or blender and pulse until smooth. You may need to add a bit of extra water - the texture should be similar to loose hummus.
  8. In a large bowl, combine the quinoa, mushrooms, and onions with the bean mixture, parsley, thyme, sundried tomatoes and season well. Spread the mixture evenly into the prepared pan, and bake until golden brown and crunchy on top (approximately 1 hour depending on your oven).
  9. Once cooked, leave to set for 10 minutes in the pan. Dress with moonblush tomatoes and serve.
Adapted from Whole Foods Cookbook
Adapted from Whole Foods Cookbook
an unprocessed life


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