Baked Quinoa Pie

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2 cups tri-color quinoa ( we sprouted ours, and you may use any quinoa you have)

1 3/4 cup pumpkin seed milk (we made our own, you can use any non-dairy or milk of your choice)

1/2 cup water

1/2 tsp sea salt

2 small garlic cloves, roughly chopped

1/4 cup nutritional yeast

3-4 tbsp flax meal (helps hold it together)

small handful fresh parsley (about 1/4 cup)

1 tbsp dijon mustard (we used an organic gluten-free mustard)

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