alive logo

Quinoa Risotto Pie with Sweet Potatoes

Serves 6.


    Quinoa Risotto Pie with Sweet Potatoes

    A cheater’s risotto is made with whole grain quinoa, ricotta, and eggs, set in a tart tin for a pielike play on arancini (fried risotto balls). Sweet potato rounds give this easy risotto pie a touch of elegance.


    Tip: Replace sweet potato with thinly sliced beets, zucchini, or tomato.


    Quinoa Risotto Pie with Sweet Potatoes


    • 2 Tbsp (30 mL) extra-virgin olive oil, divided
    • 2 cups (500 mL) low-sodium vegetable stock or water
    • 1 cup (250 mL) uncooked quinoa
    • 2 large organic eggs
    • 1/3 cup (80 mL) ricotta
    • 1 Tbsp (15 mL) white wine vinegar or apple cider vinegar
    • 2 tsp (10 mL) dried thyme or chopped fresh thyme
    • 1/4 tsp (1 mL) salt
    • 1 large sweet potato, peeled and thinly sliced into rounds (about 1/4 in/0.6 cm thick)


    Per serving:

    • calories211
    • protein8g
    • fat9g
      • saturated fat2g
      • trans fat0g
    • carbohydrates25g
      • sugars2g
      • fibre3g
    • sodium195mg



    Preheat oven to 375 F (190 C). Grease 8 in (20 cm) tart tin with removable bottom with 1 Tbsp (15 mL) olive oil; place on large baking sheet.


    In medium saucepan, bring stock or water and quinoa to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork, transfer to large bowl, and cool for 5 minutes. To cooked quinoa, add remaining 1 Tbsp (15 mL) oil, eggs, ricotta, vinegar, thyme, and salt; mix until fully incorporated.


    Arrange sweet potato slices in concentric circles (it doesnu2019t need to be perfect) in bottom of tart tin, making sure to cover entire bottom. Gently add quinoa mixture on top of potatoes, spreading out to sides, smoothing until flat. Bake for 45 minutes. Cool for 5 minutes before flipping onto plate and removing tart tin from pie. Slice and serve immediately. Alternatively, chill overnight in refrigerator in tart tin, remove according to above directions, slice, and eat chilled or reheat in a low oven.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.