LOBSTER AND QUINOA QUICHE/ AND QUINOA SALAD

-1 FROZEN PIE CRUST BAKED TO DIRECTIONS ON PACK

-3/4 CUP UNCOOKED QUINOA COOKEDWITH 1.5 CUPS OF WATER

-1 PACK OF IMMITATION CRAB OR LOBSTER MEAT CHOPPED

-1 SMALL DICED ONION AND SMALL BUNCH CHOPPED SCALLION AND SAUTEED WITH 1 TABLE SPOON OF GARLIC

-1/2 CUP SHREDDED CHEDDAR

-EGG MIXTURE

-3 LARGE EGGS, 1/3 PACK OF LIGHT CREAM CHEESE, 2 TABLE SPOONS PARMESAN CHEESE..... MIX ALL TOGETHER REAL WELL.... I USED THE BULLET

-COOK THE QUINOA WITH THE GARLIC,ONIONS AND SCALLIONS ACCORDING THE DIRECTIONS ON THE BOX

-LET QUINOA COOL THEN ADD THE LOBSTER AND MIX WELL

-DIVIDE THE MIX INTO 2 BOWLS AND ESTIMATE HOW MUCH WILL FIT IN PIE CRUST THEN ADD 3/4 OF THE EGG MIXTURE AND MIX WELL

-POUR MIX IN PIE SHELL AND SPRINKLE CHEDDAR CHEESE ON TOP

-BAKE AT 365 DEGREESE FOR 40 MINUTES AND CHECK FOR DONENESS

WITH THE REMAINING MIXTURE ADD SOME LEMON JUICE AND CAN BE EATEN AS A SIDE DISH OR ADD VEGGIES AS A MEAL