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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.1
  • Total Fat: 7.6 g
  • Cholesterol: 100.8 mg
  • Sodium: 59.3 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.7 g

View full nutritional breakdown of Quinoa and Squash Gratin calories by ingredient
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Quinoa and Squash Gratin

Submitted by: SLACHETKA103145

Introduction

by: Martha Rose Shulmn by: Martha Rose Shulmn
Number of Servings: 6

Ingredients

    1 tablespoon extra virgin olive oil
    1 medium onion, chopped
    Salt to taste
    2 to 3 garlic cloves (to taste), minced
    1 1/2 pounds summer squash, diced
    1 teaspoon fresh thyme leaves
    1 teaspoon chopped fresh rosemary
    Freshly ground pepper to taste
    3 large eggs
    1 cup cooked quinoa
    1/2 cup grated GruyŤre or swiss cheese (2 ounces)

Directions

1. Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.

2. Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish.

Place in the oven, and bake 35 minutes or until itís set and the top is lightly browned. Serve hot, warm or room temperature.

Advance preparation: You can prepare the squash through Step 1 up to a day or two before you assemble the gratin. The gratin will keep for four or five days in the refrigerator and reheats well.


Serving Size:†6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SLACHETKA103145.






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