1 cup red quinoa (or another color)
2 cups water
2 shallots, minced
2 garlic cloves, minced
1 cup chopped Swiss chard
½ cup crumbled feta cheese
3 large eggs, beaten
2 tablespoons olive oil
1 teaspoon harissa or other hot sauce, optional
1 teaspoon baking powder
Fine sea salt and ground black pepper, to taste
Combine the quinoa and water in a saucepan and bring to a boil. Reduce the heat to low, cover with a lid and cook for 15 minutes. Remove from the heat and let cool to room temperature.
Preheat the oven to 375 degrees Fahrenheit. Butter an 8 x 8-inch pan.
Place the cooked quinoa with the rest of the ingredients in a large mixing bowl. Stir well to combine. Pour the mixture into the prepared pan.
Bake the quinoa until set and somewhat crispy on the surface, 40 to 45 minutes. Let cool a bit before cutting.