Preheat the oven to 375°F

Combine quinoa and water in a small pan. Bring to a boil on medium-high heat and then reduce to a simmer. Cover and cook for 18-20 minutes. Set aside.

While the quinoa is cooking, begin to caramelize the leeks. Heat the olive oil in a large sauté pan on medium low heat. Add the leeks and sauté slowly until soft and browned, about 5-7 minutes.

In a separate bowl combine the cooked quinoa, eggs, ricotta, half of the grated ricotta salata, Italian Herbs and garlic salt. Mix until well combined.

Pour the mixture into the non-stick pan with the leeks. Sprinkle in the spinach and sliced peppers. Press them into the mixture so they are slightly submerged.

Sprinkle the remaining ricotta salata on top. Bake for 15-18 minutes or until the top is golden and cooked through.

Enjoy hot with a splash of balsamic vinegar or at room temperature.

In an effort to create fewer dishes to wash, we used a 10" non-stick sauté pan to cook the leeks and bake the tart. You may also use a tart pan and a little non-stick spray, for an easy release. This tart is gluten-free and crustless. Once cooked the edges of the tart will pull away and get crispy.