This week, I’m going to try to post some simple Easter-inspired dishes.  I’m sure a lot of you are hosting big brunches or dinners next weekend!  We don’t have any grand plans, but I’m looking forward to cooking a delicious meal and spending time with family and friends.  Preferably OUTSIDE because the weather has been A-MAZ-ING recently.

When I hear “Easter food,” I think of HAM.  It’s hard to think of a vegetarian entrée for an Easter meal!  That’s why I baked up this Super Easy Quinoa Pie.  It’s light and delicious, and it would be a perfect entrée for a spring brunch.

Plus – there are only FIVE {real} INGREDIENTS (oil and salt/pepper do not count!).  I love anything that comes together this quickly and tastes this good!

The secret ingredient:  A can of Split Pea Soup!

Ingredients (for about 5 servings):

• 3 cups COOKED quinoa (I used a red quinoa)
• 1 cup loosely packed raw spinach, shredded by hand
• 1 cup shredded carrots
• 1 tablespoon oil
• 2 eggs, beaten
• 1 can Split Pea Soup
• Salt and Pepper to taste

Directions:

• Preheat oven to 350 degrees.
• Cook quinoa if you have not done so already.  You need 3 cups of COOKED quinoa.
• In a small pan, cook the spinach and carrots on the stovetop in the oil.  Cook until just wilted (5 minutes or so).
• In a large bowl, combine the quinoa, soup, beaten eggs, salt and pepper, and veggies.  Mix well.
• Pour mix into a greased cast iron skillet or a pie dish.  Bake for 30 minutes.
• Let cool and set for 10 minutes or so before slicing (or else it will crumble apart).

So – how was your weekend?  Ours was great.  We spent a lot of time outside.  Three cheers for spring – I’m so glad it’s finally REALLY AND TRULY here!

Isn’t Miss Maggie looking cute these days?  🙂