Quinoa Tuna Pie
Looking for a delicious, yet simple homely pie recipe? Well Casey-Lee over at https://www.livelovenourish.com.au has nailed it with this tuna variation! Packed with nutrients and protein, great for dinner or for pre-made lunch. If you are looking to make it personal, feel free to add grated carrot, zucchini, spinach or some peas. I find this freezes particularly well, making it very easy for school lunches. Enjoy!
Quinoa Tuna Pie Gluten Free
Ingredients:
Base:
- 3 cups cooked quinoa (about 1 1/2 cups uncooked)
- 1 Small Onion, finely diced
- 1 Large Egg, whisked
- 3 teaspoons Curry Powder
- Pinch Pink Salt
- Generous amount of Cracked Black Pepper
- Olive Oil for greasing
Filling:
- 800g good quality canned Tuna in Olive Oil, drained
- 1 small Yellow Onion, finely diced
- 4 Cloves Garlic, crushed
- 8 Large Eggs, whisked
- 1/2 cup Nut Milk
- 1 teaspoon Dry Mustard Powder
- 1/2 cup Fresh Parsley chopped or 2 tablespoons Dried Parsley
- Pinch Pink Salt
- Cracked Black Pepper
Method:
- Pre-heat fan-forced oven to 170°C.
- Prepare and cook quinoa and set aside to slightly cool.
- In a large mixing bowl combine all of the base ingredients and mix well.
- Press base onto the bottom and sides of a large pie dish lightly greased with olive oil (approximately 26 cm pie dish).
- Flake tuna over base.
- In a mixing bowl combine remaining filling ingredients.
- Pour filling gently over tuna evenly.
- Bake in pre-heated oven for 50 minutes – 1 hour or until firm.
