If there's a queen among pies, it's the leek pie. Almost no one can resist the aromatic and delicious leek pie.

And thanks to the skillful hands and inventiveness of the young woman Stefanija Nestorovska what is behind instagram profile and the blog snestorovska.com, we always have the opportunity to try something interesting and unusual. Today, enjoy the unique taste of this quinoa pie with Swiss chard and leeks.

Ingredients:

– 200 grams of quinoa, cooked**
- 4 eggs
– 6 chard leaves, finely chopped
– 3/4ths of a whole stick of leek, finely chopped
- 1 teaspoon of salt
- 4 tablespoons of olive oil
- sesame (optional, for topping)
** weigh the quinoa before cooking. For cooking I used the scale 1:3. Add the quinoa to the measured amount of water, bring to a boil, reduce the heat to low and let it cook for about 10 minutes. Remove from heat, cover with a lid or cloth and leave until the water is completely absorbed.

Preparation:

Heat the oven to 210 degrees and grease a baking pan. I used a 25-26 cm round pan. Mine was non-stick so I didn't add parchment paper.
In a large deep bowl, add the cooked quinoa (it must be cooled) and add the eggs, then mix well until they are combined.
Add all other ingredients and mix well again.
Add the mixture to the baking pan, level it and add the sesame seeds on top.
Bake for 30 minutes. Allow to cool before cutting.
You can store the pie in a closed, glass container in the refrigerator for up to 4-5 days or at room temperature for 1-2 days.

Notes and tips:

→ Be creative with the composition – I love this combination of Swiss chard with leeks, but feel free to adapt. Add feta, cheese, prosciutto, olives, cottage cheese, etc….

→ I personally have not tried it, but according to your successful attempts – quinoa can be replaced with another grain. Cous cous, helda, whole grain oats and the like...