2medium tomatoes, squeezed of seeds, chopped (equaling 2 cups)
3c(packed) fresh baby spinach
1tsp.kosher or sea salt
3green onions (including dark green tops), chopped
2tsp.fresh, chopped tarragon (or ½ teaspoon dried)
1(15 oz) can artichoke heart quarters, drained and squeezed of liquid
1call purpose flour
1ccooked quinoa (directions below)
1cgrated Parmesan cheese
2½ teaspoon baking powder
1/3ccoconut oil, melted
Place the quinoa in a bowl and cover with water by 1 inch. Soak for 15 minutes. Drain well in a mesh sieve. Transfer the quinoa to a small pot and add the flavorful liquid. Set over medium-high heat.
Watch closely, and as soon as steam comes out of pot, reduce the heat to the lowest setting, and allow the quinoa to cook very gently until all the liquid is absorbed, about 15-25 minutes.
Pre-heat oven to 375º. Grease an 8X8-inch or 9X11-inch baking dish with solid coconut oil; set aside.
Toss tomato chunks and spinach with 1 teaspoon salt in a large bowl. Allow to sit for 30 minutes (this is a different way to macerate the vegetables and will draw out much of their liquid), then squeeze as much liquid out of the vegetables as possible.
Toss prepared tomatoes and spinach with green onions, tarragon, and artichoke quarters.
Use a wire whisk to mix together flour, cooked quinoa, Parmesan, and baking powder then stir in milk and melted coconut oil, until a consistent batter forms.
Pour batter into the prepared baking dish and carefully arrange vegetables over top evenly.
Place into the pre-heated oven and bake for 45-55 minutes, until crust is golden.
Remove from the oven and allow to rest for five minutes before serving.