Description
Quinoa Gratin is a hearty, cheesy casserole combining nutrient-rich quinoa, vegetables, and a creamy sauce. Oven-baked to golden perfection, it’s a satisfying and wholesome twist on traditional gratin dishes.
Ingredients
Units
Scale
- 2 cups cooked quinoa
- 1 medium zucchini, thinly sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup milk or cream
- 1 cup shredded cheese (cheddar, mozzarella, or gruyère)
- 1/4 cup grated Parmesan cheese
- 1/4 cup bread crumbs
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried herbs (thyme, oregano, or Italian seasoning)
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish with olive oil.
- In a skillet, heat 1 tbsp olive oil over medium heat and sauté onions and garlic until soft and fragrant.
- In a large bowl, combine cooked quinoa, sautéed onion and garlic, eggs, milk, shredded cheese, herbs, salt, and pepper. Mix well.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Layer thin zucchini slices over the top.
- Sprinkle with Parmesan cheese and bread crumbs.
- Drizzle remaining olive oil lightly over the top.
- Bake for 30–35 minutes or until the top is golden and the center is set.
- Let rest for 5 minutes before serving.
Notes
- Use leftover quinoa to save time.
- Thinly slice zucchini to ensure even cooking.
- Make it vegan by using dairy-free cheese, plant milk, and egg substitute.
- For a crunchy topping, replace bread crumbs with crushed nuts or seeds.
- Customize with extra veggies like mushrooms or spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg