Best 2 Quinoa And Squash Gratin Recipes

Quinoa and squash gratin is a delectable vegetarian dish that combines the nutty flavor of quinoa with the sweet and savory taste of squash. This hearty and wholesome dish is perfect for a comforting meal on a cold evening or as a side dish for a special occasion. With its vibrant colors and delicious flavors, quinoa and squash gratin is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA

Roasted Squash and Red Onion Gratin With Quinoa image

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

Ingredients

1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1/2 red onion, chopped
1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
2 garlic cloves, minced
2 teaspoons fresh thyme
2 ounces Parmesan, grated (1/2 cup)
3 eggs
1/2 cup milk (2 percent)
1/2 cup cooked rainbow or black quinoa

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

Quinoa and Squash Gratin image

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

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
Salt to taste
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds summer squash, diced
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
Freshly ground pepper to taste
3 large eggs
1 cup cooked quinoa
1/2 cup grated Gruyère cheese (2 ounces)

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:

Select the right squash: Choose a squash variety that is firm and has a deep color. This will ensure that the squash holds its shape during cooking and provides a vibrant color to the gratin.
Cut the squash into uniform pieces: This will help the squash cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.
Roast the squash before assembling the gratin: Roasting the squash brings out its natural sweetness and caramelizes the edges, adding depth of flavor to the dish.
Use a flavorful cheese: The cheese is a key ingredient in this gratin, so choose a variety that will complement the flavors of the squash and quinoa. A good option is a sharp cheddar cheese or a nutty Gruyère cheese.
Don't overcook the gratin: The gratin is done when the cheese is melted and bubbly and the squash is tender but still has a slight bite to it. Overcooking can make the gratin dry and tough.

Conclusion:

Quinoa and squash gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover quinoa and squash, and it is also a healthy and satisfying meal. With its creamy texture, cheesy flavor, and colorful appearance, this gratin is sure to be a hit with everyone who tries it.