Healthy, beautiful, packed with flavor, easy to make and freezer friendly. Need I say more??? You can use any flavor or color quinoa you have on hand and fill with any added vegetables that your heart desires. I used both white and red quinoa for visual impact and the zucchini adds a nice balance of freshness with tons of parsley and lemon zest.
I mixed the cooked quinoa together with the zucchini, fresh lemon zest and fresh parsley, eggs and almond milk then poured the batter into a 10-inch pie pan. You can use any casserole dish for this recipe, even muffin tins for individual pies. The smaller the pan, the thicker the pie will come out and the longer it will need to cook in the oven.
I like to serve this pie warm with a hefty sprinkling of fresh parsley but it would also be incredible with fresh arugula, lemon juice and olive oil. Healthy topped with healthy! Yum.