Millet and Quinoa Pie Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

• 4 8-inch (20 cm) pie crusts, uncooked
• 95 g (1/2 cup) millet
• 95 g (1/2 cup) quinoa
• 480 g (2 cups) hot water
• 1 small red onion, chopped
• 1 celery stalk, cubed
• 1/2 yellow pepper, finely chopped
• 1/2 red pepper, finely chopped
• 1 garlic clove, minced
• 1 packet fresh mushrooms, sliced
• 1 sweet potato, grated
• 1 medium potato, grated
• 2.5 ml (1/2 tsp) all-spice
• 2.5 ml (1/2 tsp) thyme
• 1 ml (1/4 tsp) marjoram
• 2.5 ml (1/2 tsp) oregano
• 2.5 ml (1/2 tsp) basil
• pepper to taste
• 60 ml (4 tbsp) gluten-free Tamari sauce
• 90 g (2/3 cup) sunflower seeds

PREPARATION

1. Rinse the millet and quinoa, put in a medium saucepan with hot water. Bring to a boil, cover and simmer over low heat for 20 minutes. Remove from heat and set aside.
2. In a frying pan, sauté vegetables (except sweet potato and potato) in a little olive oil until slightly tender. Then add the grated sweet potato and potato, seasonings and Tamari sauce.
3. Grind the sunflower seeds in a coffee grinder and add them to the vegetable mixture. Then add the cooked cereals and stir well.
4. Divide the mixture evenly between the two pie crusts.
5. Cover them with the other crusts. Make incisions and squeeze the edges to seal.
6. Bake at 350 °F (180 °C) on the bottom rack for about 60 minutes until golden brown.