Quinoa Gratin


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


Preheat oven to 425°F.
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.
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.
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.
Add spinach to mixture and stir until just wilted. Remove from heat.
In a large mixing bowl, whisk together eggs, parsley, sage, oregano, thyme, and remaining 1/2 tsp salt and 1/4 tsp pepper.
Add cooked quinoa, roasted yams or squash and sautéed vegetable mixture. Stir to combine.
Stir in cheddar and 1/2 cup of gruyere or swiss cheese.
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.
Top mixture with sliced tomatoes, parmesan cheese and remaining 1/4 cup gruyere or swiss. Season lightly with salt and pepper.
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!).
Serve in wedges with a green salad.


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.


Saturday, January 31, 2015 - 5:39am


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