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Quinoa and Vegi Gratin

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I know, I know, the title of this recipe isn’t anything to write home to mom about. The truth is my family is more of a chicken and rice kinda family and I decided last night to venture down the trail of a vegetarian meal. I felt like Dorthy visiting Oz for the first time with no protein on my plate. The idea for this recipe came inspired from Cooking Light, whom had a sectio0n on “Everyday Vegetarian” with a “Tomato, Squash, and Red Pepper Gratin meal”. Although I changed the recipe, I give t hem the utmost credit for getting me there and inspiring the direction.

My feedback was that it was good. We had it for dinner and I could feel it more as a brunch dish in the end. It wasn’t hearty but it was very flavorful with all the vegis getting their own line up on your taste buds. And while its not on my “let’s totally have this every week” list, its perfect for families that need more vegis in their life and my husband enjoyed it. I served it with a side of french bread because I like to find any excuse whatsoever to eat french bread.

Btw, the vegis in this get so smooshy and soft that this was also a perfect meal for my son, whom is 11 months. He ate more than his share last night!

Quinoa and Vegi Gratin

You will need:

  • 5 tsp olive oil
  • 1/2 of a red onion chopped
  • 1 red bell pepper, chopped
  • 1-2 stalks of squash (do they call them stalks?)
  • 1-2 zucchinis
  • 1 tbls minced garlic
  • 1 box of quinoa (i used the tomato and basil flavored one), cooked
  • 2 tsp of dried basil or 1/2 cup fresh
  • salt
  • pepper
  • 1/2 cup milk
  • 3 eggs
  • 1 block of sharp white cheddar, shredded
  • cooking spray
  • french baguette

1) Prep is always the hardest part of any dish. First preheat your oven to 375.  Then chop your red onion and red pepper and toss in about 4 tsp of olive oil on a skillet over medium heat. Slice up your zucchini and squash (about 1/4 inch slices) and throw in there about 3 minutes in. Cook the mixture for about 4-5 more minutes stirring frequently.

2) While your vegis are stir frying, if you have to premade your Quinoa, get that done. Quinoa takes about 17 minutes so you may want to do this prior as listed in the ingredients above, but I ran it at the same time. Combine your vegis and your quinoa mix, along with your garlic, basil, salt and pepper. Take off heat.

3) In a bowl combine milk, 3/4 of the cheese you grated, and eggs into a bowl and whisk. Add this mixture to the vegi/quinoa mixture until combined. Pour into a cooking spray coated  casserole dish.

4) Tear up some of your french bread (you can put in a food processed to make crumbs but I like bigger chunks) and throw into a skillet that has 1 tsp of oil and fry up for about 3 minutes or until they get a little toasty. Pour over the top of your vegi dish and then cover with the rest of your cheese. Put in oven for 40 minutes.

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Comments

  1. I assume this will feed four, but will it feed six? Or should i increase the ingredients?

  2. I have a box of quoina I bought and didn’t know what to do with. Now I do :). Thanks for sharing.

  3. I have never had quinoa but this dish looks amazing! I’ve also never heard squash called a stalk before! Maybe they do call it that somewhere? lol!

  4. My youngest is a squash and zucchini lover. He will love this!!

  5. That looks yummy! What a great way to use all of the prolific squash and zucchini we have this time of year!

  6. This looks really yummy!

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