Spinach and Quinoa Tart

Name: Spinach and Quinoa Tart
Ingredients: ½ teaspoon red pepper flakes (optional); 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 1 tablespoon almond butter; 1 tablespoon cornstarch; ¼ cup plain unsweetened nondairy milk; 2 tablespoons nutritional yeast; 6 ounces white or cremini mushrooms, sliced; 9 ounces baby spinach; 4 garlic cloves, minced; 1 small red onion, minced; ¼ cup minced reconstituted or oil-packed sun-dried tomatoes; ¼ cup minced reconstituted or oil-packed sun-dried tomatoes; ½ red bell pepper, seeded and chopped; 6 ounces white or cremini mushrooms, sliced; ¼ teaspoon freshly ground black pepper; ½ teaspoon salt; ½ teaspoon onion powder; ½ teaspoon smoked paprika; 1 tablespoon olive oil, or ¼ cup vegetable broth or water; 1 tablespoon olive oil, or ¼ cup vegetable broth or water; 1 tablespoon olive oil, or ¼ cup vegetable broth or water; 1¾ cups cooked quinoa

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The crust is made with quinoa and the filling features spinach, mushrooms, and other vegetables along with creamy white beans for a flavorful and nutritious savory tart that is terrific on its own or served with a salad.

Ingredients

1½ cups cooked white beans or 1 (15.5-ounce) can white beans,

Pie
Gluten-free
Vegan

Method

Preheat the oven to 350°F. Spray a 9-inch pie pan with nonstick cooking spray.
Puree the white beans and nondairy milk in a high-speed blender or food processor. Add the nutritional yeast, almond butter, cornstarch, paprika, onion powder, salt, and pep