Quinoa Gratin

Quinoa Gratin is a wholesome, cheesy casserole that combines tender quinoa, vegetables, and a rich, creamy sauce, all baked to golden perfection. This comforting dish is a nourishing alternative to traditional casseroles and is ideal for both weeknight dinners and special occasions.

Why You’ll Love This Recipe

• High in protein and fiber from quinoa
• A healthy twist on classic gratin dishes
• Perfect as a main course or hearty side
• Easy to make ahead and bake when ready
• Rich, creamy, and satisfying
• Naturally gluten-free
• Can be customized with various vegetables or cheeses
• Appealing to both vegetarians and meat-eaters
• A great way to use up leftover quinoa
• Freezer-friendly and meal prep approved

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked quinoa
• Zucchini (thinly sliced)
• Onion (finely chopped)
• Garlic (minced)
• Eggs
• Milk or cream
• Shredded cheese (cheddar, mozzarella, or gruyère)
• Grated Parmesan cheese
• Bread crumbs
• Olive oil
• Salt
• Black pepper
• Dried herbs (thyme, oregano, or Italian seasoning)

Directions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a skillet, heat olive oil over medium heat and sauté onions and garlic until fragrant and soft.
3. In a large bowl, mix the cooked quinoa with sautéed onions and garlic.
4. Add the eggs, milk, shredded cheese, herbs, salt, and pepper. Stir well to combine.
5. Pour the mixture into the prepared baking dish and layer zucchini slices on top.
6. Sprinkle with Parmesan and bread crumbs.
7. Drizzle lightly with olive oil.
8. Bake for 30–35 minutes, or until the top is golden and the center is set.
9. Let rest for 5 minutes before serving.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

• Add Protein: Stir in cooked chicken, turkey, or crumbled tofu.
• Vegan Option: Use plant-based milk, vegan cheese, and egg substitute.
• Spicy Kick: Add chopped jalapeños or a pinch of chili flakes.
• Other Veggies: Include mushrooms, spinach, or bell peppers.
• Crunchy Topping: Use crushed nuts or seeds in place of bread crumbs.

Storage/Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap tightly in foil or use freezer-safe containers for up to 2 months.

Reheat individual portions in the microwave for 2–3 minutes or in the oven at 350°F (175°C) for 15–20 minutes until heated through.

FAQs

Can I use leftover quinoa?

Yes, this recipe is ideal for using cooked quinoa from a previous meal.

Do I need to cook the zucchini first?

No, thin slices will cook fully in the oven during baking.

Can I make this dish dairy-free?

Yes, substitute with dairy-free milk and cheese alternatives.

How do I prevent the gratin from becoming watery?

Drain vegetables well and avoid overloading with high-moisture ingredients.

Is it possible to prepare this in advance?

Yes, assemble the gratin, cover, and refrigerate up to 24 hours before baking.

What cheese works best for gratin?

Cheddar, gruyère, and mozzarella all melt well and add flavor.

Can I use other grains instead of quinoa?

Yes, try cooked rice, bulgur, or millet for variation.

What size baking dish should I use?

An 8×8-inch or medium-sized casserole dish works well.

Can I add a topping after baking?

Yes, garnish with fresh herbs or a dollop of Greek yogurt.

Is this gratin suitable for children?

Absolutely. Its creamy texture and mild flavor make it very kid-friendly.

Conclusion

Quinoa Gratin is a hearty, nutritious, and versatile dish that brings together the goodness of grains and vegetables in a creamy, cheesy casserole. Whether served as a comforting weeknight meal or a crowd-pleasing side, it is sure to delight with every bite. Enjoy it fresh from the oven or reheated as a delicious leftover.

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