This is a soy free version of the spinach quinoa quiche.
Saucepan for cooking quinoa, Big mixing bowl, Mixing spoons, Casserole dish, Oven
2 1/2 cups very well cooked quinoa, drained
2 each baked then mashed red skin potatoes, skins on
1/2 cup nutritional yeast
1/2 cup tahini
1/4 cup vegan milk or water
6 oz. raw washed, stemmed spinach (thats a lot of spinach ! )
1 1/2 TBL turmeric
to taste, salt (I used herbamare)
Method...Preheat oven to 350 degrees, wash hands
Combine cooked quinoa and potatoes in mixing bowl and combine with your hands, add nutritional yeast, tahini, turmeric, salt and water, mix again with your hands. Taste for the salt level. Add spinach last and mix very well (this will be very, very bulky, because of the raw spinach). Place and press mixture into casserole dish and bake around 15-20 minutes, just enough to heat and wilt the spinach. Do not overcook, you do not want olive green, overcooked spinach. Let cool to room temperature and place in refrigerator overnight.