1. place quinoa in saucepan, toast over medium heat, 2-3 minutes, or until almost dry. Add 1 cup water, season with salt, if desired. Cover, bring to a boil Reduce heat & simmer for 15 minutes. Remove from heat, transfer to large bowl.

2. Heat large pot over medium heat. Add your rinsed chicory, which will be a little bit wet. Cook 3-5 minutes, until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1-2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, chop into small pices. Stir greens into quinoa.

3. Preheat oven to 350F. Heat 1 tbs oil in skillet over medium-high heat. Add onions, saute until browned. Add cooked onions, fresh parsely, pine nutes, feta, and other cheese to quinoa mixture. Stir in eggs, season with salt & pepper to taste.

4. Pour 1 tbs oil into 9 inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with 1 Tbs olive oil, and bake 20 to 30 more minutes, until golden brown.

Optional - at the end, before you drizzle olive oil, add bread crumbs to top. At the very end, broil for about 1-2 minutes, until top is crispy.