Changing to a lifestyle of whole foods when we are bombarded with “food” items that are from it, can be difficult. Going gluten and dairy free in addition can push some folks over the edge causing them to throw in the towel. Before you go that route, check out Sally D. Curtis’ delicious Quinoa Pie that just happens to be gluten and dairy free.
Gluten Free, Dairy Free Quinoa Pie
Your taste buds are in for a real treat with this yummy creation Sally whipped up. It will be featured in the cookbook she is putting together, and we’ll be sure to let you know when the cookbook is complete.
Sally is a dedicated member of the Fusion Fitness family, participating in group fitness classes along with our Fusion Fitness WOW! Weight Loss Program. When she showed up to our workshop with picnic basket in hand, we knew we were in for a treat. Sally had been asking questions about dairy substitutions and experimenting with gluten free alternatives, and the result was wonderful.
Add a simple green salad to this dish, and you’ll be ready to roll.
- 1/2 C fresh orange juice (zest first and save)
- 1/2 C water
- 1/2 C red quinoa
- 1 C gluten free granola or cereal, crushed
- 4 eggs
- 2Tbsp coconut oil, melted
- 1/2 C coconut sugar or stevia
- 2tsp vanilla extract
- 1.5C firm tofu, drained and aerated
Procedure: Quinoa Pie
- Preheat over to 375, use a 1/2tsp coconut oil to grease 9 inch pie dish
- Zest the orange and set aside
- Squeeze orange juice into a medium saucepan with 1/2C water, simmer over medium-high heat
- Mix in 1/2 C red quinoa, reduce heat to medium-low, cover and simmer until water is absorbed, about 15-20 minutes
- Turn off the heat and allow quinoa to stand, covered, for 10 minutes, cool and fluff with a fork
- Crush/process gluten free cereal or granola, mix with one egg and 2TBS melted coconut oil until well blended and stuck together
- Make a ball with “dough” and press into 9 inch pie plate
- In a food processor, blend coconut sugar or stevia, vanilla extract, 3 large room temp. eggs, tofu, and orange zest, process until smooth.
- Add cooked quinoa and pulse once to incorporate
- Pour filling into prepared pie dish and bake until the outside of the filling is set but still a little loose in the center, 30-40 minutes
- If the crust begins to darken to much after 20 minutes cover the edge of the crust with a strip of aluminum foil.
- Cool to room temperature, at least 1 hour. Filling will set as it cools and may crack in places.
- Cut into wedges and serve.
There you have it. Gluten free, dairy free doesn’t have to be boring and taste like cardboard, no way. Try your hand at this delicious Quinoa Pie, created by Sally D. Curtis, and please, share your favorite gluten and dairy free recipes. Simply leave a comment below or shoot us an email.