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Quinoa and Squash Gratin

Serving size: 6

Ingredients

2 cups water

2/3 cup quinoa

1½ pounds zucchini or summer squash – chopped

olive oil to coat squash for roasting

1 tablespoons olive oil

1 onion – chopped

2 cloves garlic – minced

½ teaspoon thyme

½ teaspoon rosemary

Salt & black pepper – to taste

4 eggs

½ cup cheddar cheese – shredded

Preparation

To cook quinoa:

  • Bring water to a boil in a large pot. 
  • Add quinoa, reduce heat, cover and simmer 10 minutes, or until light and fluffy. Set aside.

To prepare roasted summer squash/zucchini:

  • Preheat oven to 375 degrees (conventional).
  • Lightly coat chopped squash or zucchini with olive oil.
  • Roast until browned and a knife inserts easily into the pieces. Remove and set aside.

To prepare onion and summer squash/zucchini mix:

  • Chop onions and set aside.
  • Mince the garlic and set aside.
  • Sauté onions and until tender. 
  • Add minced garlic to the onions and salt. Continue sautéing for a minute. 
  • Add thyme, rosemary and roasted squash. Blend and set aside.

To assemble gratin:

  • In a large bowl, beat eggs.
  • Add the onion and roasted squash mixtures, cooked quinoa and shredded cheese.  Blend well.
  • Transfer to oiled or buttered baking dish. The filling should be 1½-2½ inches up the side of the pan.
  • Bake in preheated oven for approximately 30 minutes, or until top is lightly browned and a paring knife comes out clean.
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