Quinoa and Squash Gratin
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- Salt to taste
- 2 to 3garlic cloves (to taste), minced
- 1½pounds summer squash, diced
- 1teaspoon fresh thyme leaves
- 1teaspoon chopped fresh rosemary
- Freshly ground pepper to taste
- 3large eggs
- 1cup cooked quinoa
- ½cup grated Gruyère cheese (2 ounces)
Nutritional analysis per serving (6 servings)
161 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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 it’s 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.
Private Notes
Comments
Would you confirm if the “1 cup cooked quinoa” is measured after cooking? One cup in total doesn’t seem like it would be enough but seems that’s how it’s written
Wish we had the nutritional info for this—and all NYT recipes.
Very flavorful! Used chicken bouillon for the quinoa & therefore omitted salt. Made the whole thing in a cast-iron skillet, & some quinoa & cheese that sank got a little crusty on the bottom; I'll reduce the cooking time slightly next time. Added a handful of bottom-of-the-bag sweet potato chips on top for the last few minutes of baking for more texture. Next variations: adding mushrooms, putting cheese on top of set egg mixture (not in it), & adding sliced tomatoes on top near the end of baking
I love this simple gratin. I have made it several times, exactly as stated in the recipe. It is Sooo tasty, and full of protein. This morning I tried a piece straight out of the fridge, and it was even good that way. It probably helps that I can pick the rosemary and thyme fresh from the garden.
I added chopped red pepper, but still found this bland and it needed more cheese to stick together. It wasn't really a gratin.
I loved this dish. I used one cup of *cooked* quinoa and it was the perfect amount. Be sure to season with salt and pepper at the steps indicated for full flavor. I used sharp cheddar!
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