Vegetable & Quinoa Crust Pie

Danika Helsop has conquered many kitchens around the globe over the years. Including Michelin starred and top 100 Restaurants, so we know her dishes aren't just going to be tasty, they will blow your mind. You will now find Danika imparting her acquired skills, knowledge and love of food to hundreds of Jamaica Blue kitchen staff around Australia.



Yield - 6 Pies


1 cup brown rice

1 cup quinoa

1 cup shaved parmesan cheese

2 eggs

½ bunch parsley (chopped)

6 aluminium pies cases


220g Potatoes

250g Sweet Potatoes (peeled, washed & diced)

1tbs Butter

1/2 Onion peeled and diced

1tsp Olive Oil

1tsp Cumin

1/2 tsp Crushed Ginger

1/2 tsp Crushed Garlic

1tbs Curry Powder

1 Cup Frozen Peas

200g Tinned Chopped Tomatoes

1/4 Bunch Coriander (Finely chopped)

1/2 tsp Chilli Flakes

2 Eggs

1/2 Lemon Juiced

1tbs Salt

1/2 tsp Pepper

Natural Yoghurt to serve


  • Pre-heat the oven to 180 ̊C.


  • Place brown rice into a microwave safe container and add 4 cups of hot water. Microwave for 15 minutes or until rice is cooked and fluffy. Set aside.

  • Place the quinoa into another microwave safe container and add 3 cups of hot water. Microwave for 20 minutes or until cooked. Mix together the cooked rice and quinoa in a large bowl, allow to cool for 15 - 20 minutes. Then add parmesan cheese, eggs and chopped parsley. Mix together well.

  • Place the aluminium pie cases on a tray. Spray each case lightly with oil.

  • Place ½ cup of rice and quinoa mixture into each pie case. Use your hand, press the mixture around & up to the rim of the cases to create a pie shell. Place the remainder of the quinoa and rice mix into the fridge for later in the recipe.

  • Bake the cases in the oven for 30 minutes. Allow to cool before filling.


  • Place the potato and sweet potato into a microwave safe container. Add 2 cups of hot water then microwave for 10 minutes or until cooked. Drain, then add butter and mash.

  • Heat a medium size fry pan on a moderate heat. Place the sliced onion and olive oil into the pan and cook for 1 - 2 minutes. Add cumin, ginger, garlic and curry powder then cook for a further 1 - 2 minutes until onions are soft and spices are fragrant.

  • Place into a large mixing bowl and set aside to cool.

  • Combine remaining ingredients with the cooked onion, sweet potato and potato mash.


  • Place ¾ cup of the vegetable filling into each cooked pie shell.

  • Top each pie with ½ cup of the reserved rice and quinoa mix. Gently flatten using your hand so it covers the top of each pie.

  • Bake pies for 30 minutes or until golden. Allow to cool slightly before removing from aluminium cases.

Enjoy warm with a dollop of natural yoghurt!