Quinoa Gratin
Ingredients
1 1/2 cups dry quinoa, rinsed
2 cups chicken broth
3 cups butternut squash or yams, cubed into 3/4′′ pieces 1 onion, diced
1 bunch of spinach, washed
4 cloves garlic, minced
1 cup cherry tomatoes, halved
2 Tbsp chopped fresh parsley
8 oz button or cremini mushrooms, sliced
2 Tbsp. olive oil, divided
4 eggs
3/4 cup grated white cheddar cheese
3/4 cup grated gruyere or swiss cheese, divided
1/4 cup grated parmesan cheese
1/2 tsp dried sage
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp cayenne pepper
1 tsp salt, divided
1/2 tsp pepper, divided
Preparation
1
Preheat oven to 425°F.
2
Toss yams or squash in 1 Tbsp olive oil, 1/2 tsp salt, cayenne and 1/4 tsp pepper. Roast on a parchment lined cookie sheet in oven for 15-20 minutes or until a knife is easily inserted. Set aside. Reduce temperature of oven to 375°F.
3
In a small saucepan, bring chicken broth to a boil. Add quinoa, stir once and cover. Reduce heat and simmer for 12-15 minutes. Set aside.
4
In large fry pan or dutch oven, sauté onions in remaining 1 Tbsp. olive oil until translucent. Add mushrooms and garlic and sauté until onions are just starting to caramelize and mushrooms just starting to brown.
5
Add spinach to mixture and stir until just wilted. Remove from heat.
6
In a large mixing bowl, whisk together eggs, parsley, sage, oregano, thyme, and remaining 1/2 tsp salt and 1/4 tsp pepper.
7
Add cooked quinoa, roasted yams or squash and sautéed vegetable mixture. Stir to combine.
8
Stir in cheddar and 1/2 cup of gruyere or swiss cheese.
9
Divide mixture amongst 2 pie plates sprayed lightly with oil and smooth the tops with a spatula. As an alternative, you could put the entire mixture in a casserole or baking dish.
10
Top mixture with sliced tomatoes, parmesan cheese and remaining 1/4 cup gruyere or swiss. Season lightly with salt and pepper.
11
Bake gratins for 20-25 minutes, or until egg is cooked through and cheese just starting to brown. I sometimes broil the dish for the last 2 minutes to enhance the browning on the cheese (if you do this, watch it closely!).
12
Serve in wedges with a green salad.
.
About
This healthy vegetarian dish is loaded with flavor and nutrients. Delicious the next for lunch, and freezes well. Pair with a green salad and serve at your next dinner party.
Added:
Saturday, January 31, 2015 - 5:39am
