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Recipe of the Week: Quinoa, Zucchini, Dill, and Ricotta Pie with Hot Smoked Salmon

July 23, 2014

139 Quinoa, Zucchini, Dill, and Ricotta Pie

This dish from Ancient Grains: Whole-Food recipes for the Modern Table , is one of our very favourites. Perfect for brunch or a light dinner!



COOKING TIME 50 minutes

Gluten Free and Low GI


21⁄2 oz/70 g quinoa grain, rinsed and drained

6. fl oz/200 ml water

6 free-range eggs

1⁄4 cup (2 fl oz/60 ml) milk

51⁄2 oz/155 g fresh fat-reduced ricotta

101⁄2 oz/300 g zucchini (courgette), trimmed and coarsely grated

2 tablespoons fresh chives, finely chopped

2 tablespoons fresh dill, finely chopped

2 teaspoons lemon rind, finely grated

51⁄2 oz/155 g hot smoked salmon fillet, skin removed, flaked

Baby arugula (rocket) leaves to serve

Fat-reduced Greek-style plain yogurt to serve

Extra chopped chives to serve

Extra dill sprigs to serve


VEGETARIAN OPTION Replace the salmon with half a firm, ripe avocado that has been cut into thin wedges.

NOTE It is important to rinse the quinoa briefly before cooking, to remove any bitter saponin coating that remains on the grains.


Preheat the oven to 350°F (180°C). Lightly grease the base of an 8-in (20-cm) round baking tin, and line the base with kitchen baking paper. Place the quinoa and water into a small saucepan, and bring it to the boil over high heat. Reduce the heat to low, cover the saucepan with a lid, and simmer for 12 minutes or until the water has been absorbed. Remove the saucepan from the heat, and set it aside to cool.


Whisk together the eggs, milk, and ricotta in a large bowl. Squeeze out any excess moisture from the grated zucchini (courgette). Add the quinoa, zucchini (courgette), chives, dill, and lemon rind to the milk mixture, and stir to combine the ingredients. Pour the mixture into the prepared baking tin.


Bake the pie in the preheated oven for 30 minutes or until the filling is set, puffed, and golden. Remove the pie from the oven, set it aside to cool for 10 minutes, and then carefully remove it from the baking tin.


Serve the pie topped with the flaked salmon, baby arugula (rocket) leaves, a portion of yogurt, chopped chives, and dill sprigs.


For more delicious recipes featuring quinoa purchase a copy of Ancient Grains HERE