Best 2 Quinoa And Squash Gratin Recipes
Indulge in a delightful culinary journey with our exquisite Quinoa and Squash Gratin, where the wholesome goodness of quinoa meets the vibrant flavors of roasted butternut squash. This delectable dish is a symphony of textures and tastes, featuring a creamy, cheesy sauce that envelops the tender quinoa and squash, creating a comforting and satisfying meal.
This recipe is not only a culinary delight but also a nutritional powerhouse, boasting an array of essential vitamins, minerals, and fiber. Quinoa, an ancient grain known for its high protein content and gluten-free nature, pairs perfectly with the sweet and earthy flavors of roasted butternut squash. The addition of a creamy sauce made with a blend of cheeses, milk, and spices elevates this dish to a new level of richness and indulgence.
But that's not all! Our article also features a collection of equally enticing recipes that cater to diverse dietary preferences and culinary desires. From the classic Chicken Teriyaki Stir-Fry, bursting with umami flavors, to the vibrant Beet and Goat Cheese Salad, offering a refreshing crunch and tangy sweetness, there's something for every palate.
Additionally, we've included the irresistible Chocolate Avocado Mousse, a decadent dessert that strikes the perfect balance between richness and lightness, and the comforting and nourishing Sweet Potato and Black Bean Soup, a hearty and flavorful meal in a bowl.
So gather your ingredients, ignite your culinary passion, and embark on a journey of taste and nourishment with our Quinoa and Squash Gratin and the other delectable recipes featured in this article. Your taste buds will thank you!
ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h25m
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
- Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
- Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
- Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 5 grams, TransFat 0 grams
QUINOA AND SQUASH GRATIN
I'm drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I'm substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.
Provided by Martha Rose Shulman
Categories weekday, casseroles, side dish
Time 50m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 468 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- For a more flavorful dish, use roasted butternut squash instead of raw squash.
- If you don't have quinoa, you can substitute another grain, such as rice or barley.
- For a vegan version of this recipe, use vegetable broth instead of chicken broth.
- To make this dish ahead of time, prepare the quinoa and squash mixture up to 2 days in advance. Store the mixture in the refrigerator until you're ready to bake it.
- Serve this dish with a side salad or roasted vegetables.
Conclusion:
Quinoa and squash gratin is a delicious and healthy dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own dietary preferences. So next time you're looking for a new vegetarian dish to try, give this recipe a try. You won't be disappointed!
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