Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 266.6
- Total Fat: 14.0 g
- Cholesterol: 90.5 mg
- Sodium: 490.8 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.1 g
- Protein: 11.9 g
View full nutritional breakdown of Quinoa Gratin calories by ingredient
Quinoa Gratin
Submitted by: BUTTERFLYSOON2BIntroduction
This is an adaptation of a recipe from Stephanie Gallagher. I originally made it butternut squash and it was wonderful. Don't happen to have squash right now so making without. This is an adaptation of a recipe from Stephanie Gallagher. I originally made it butternut squash and it was wonderful. Don't happen to have squash right now so making without.Number of Servings: 6
Ingredients
-
Quinoa, 1 cup (dry).
Water, tap, 2 cup
Salt, 1 tsp
Olive Oil, 2 tbsp
Garlic, 4 cloves, minced.
Shallots, 1 tbsp chopped
Egg, fresh, 2 large, beaten
Gruyere Cheese, 1 cup, shredded
Bread, italian, 1 slice, medium (or about 1/4 cup ready made plain bread crumbs)
Directions
Preheat oven to 400 degrees and spray a baking dish with nonstick spray.
Wash the quinoa. This is extremely important - even if your package says pre-rinsed/no rinsing required. Take the time to do this. It makes all the difference. Rinse the quinoa for approximately 5 minutes until the water runs clear.
Add the quinoa, salt and water to a pot (2-3 QT) and bring to a boil, reduce to low heat and let simmer until quinoa blooms into little spirals and most of the luquid is absorbed. Remove from heat and let rest ( I went and ran a couple of errands and came back to it a bit later).
Next, in a small skillet heat 1 tbsp of olive oil and add the miced garlic. Let cook for about 30 seconds and then add the chopped shallots (I substituted leeks as they were all I had on hand at the time and it was still fantastic). Be careful not to let the garlic burn.
Pour the garlic/shallot mixture over the cooked quinoa, add the two eggs, beaten, and 3/4 of the shredded gruyere. Transfer to the backing dish.
Process the slice of bread in a food processor to bread crumbs (or you can use prepacked) and sprinke the remaining cheese and the bread crumbs over the top, Drizzle remaining 1 tbsp olive oil over top if desired and back for 35-45 minutes.
Serves 6 with realistic servings. This recipe reheats well (I ate it for breakfast several days and also for lunches a few times. I heated it in a toatser oven though. Not sure how it would reheat in a microwave. :)
Number of Servings: 6
Recipe submitted by SparkPeople user BUTTERFLYSOON2B.
Wash the quinoa. This is extremely important - even if your package says pre-rinsed/no rinsing required. Take the time to do this. It makes all the difference. Rinse the quinoa for approximately 5 minutes until the water runs clear.
Add the quinoa, salt and water to a pot (2-3 QT) and bring to a boil, reduce to low heat and let simmer until quinoa blooms into little spirals and most of the luquid is absorbed. Remove from heat and let rest ( I went and ran a couple of errands and came back to it a bit later).
Next, in a small skillet heat 1 tbsp of olive oil and add the miced garlic. Let cook for about 30 seconds and then add the chopped shallots (I substituted leeks as they were all I had on hand at the time and it was still fantastic). Be careful not to let the garlic burn.
Pour the garlic/shallot mixture over the cooked quinoa, add the two eggs, beaten, and 3/4 of the shredded gruyere. Transfer to the backing dish.
Process the slice of bread in a food processor to bread crumbs (or you can use prepacked) and sprinke the remaining cheese and the bread crumbs over the top, Drizzle remaining 1 tbsp olive oil over top if desired and back for 35-45 minutes.
Serves 6 with realistic servings. This recipe reheats well (I ate it for breakfast several days and also for lunches a few times. I heated it in a toatser oven though. Not sure how it would reheat in a microwave. :)
Number of Servings: 6
Recipe submitted by SparkPeople user BUTTERFLYSOON2B.
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