Serve iron-rich quinoa pie as part of the Thanksgiving menu -- or with a green salad anytime.


Kalyn Sims

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.

  • Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. Add quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.

  • Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.

  • Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.

  • Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

Reviews (3)

153 Ratings
  • 5 star values: 20
  • 4 star values: 55
  • 3 star values: 47
  • 2 star values: 29
  • 1 star values: 2
Rating: 4 stars
Good but not great. Whole sage leaves were overpowering so recommend leaving out. Will make again though bc so easy. Used pre-cut squash too
Rating: Unrated
Thanks people for the great additions and tips. Also loved the VEGAN version!
Rating: Unrated
My one attempt did not hold together like the photo. It was delicious, but not beautiful - a lovely "scramble" of quinoa and squash and sage. Anyone overcome this problem?