Chard pie is a very traditional appetizer or starting dish in Peru - it’s one of those meals that becomes more delicious as it cools. Even though it’s a baked pie, it can be kept at room temperature or refrigerated, and later eaten without reheating. Dressed with a little lemon, this sabroso and wholesome dish is ideal for eating during the summer, as a lunch or light dinner. It can also be served as a mid-morning or mid-evening snack when hunger cravings attack.
The original version of the chard pie recipe included brains, but today this preparation is no longer used very much. This version of quinoa pie uses the chard recipe for inspiration, but has several changes that make it new and unique. Adding other ingredients, such as mushrooms and zucchini, is one of the changes, while using quinoa-a very popular food as of late- is another. This pie will leave everyone happy and satisfied, while adding a great source of nutritional value to their daily diet.
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