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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
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Quinoa Gratin

Submitted by: MLMC69

Introduction

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 I originally made it butternut squash and it was wonderful.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 I originally made it butternut squash and it was wonderful.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.





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