Quinoa and Squash Gratin


Serves 6

2 cups water
2/3 cup quinoa
1½ pounds zucchini or summer squash – chopped
olive oil to coat squash for roasting
1 tablespoons olive oil
1 onion – chopped
2 cloves garlic – minced
½ teaspoon thyme
½ teaspoon rosemary
Salt & black pepper – to taste
4 eggs
½ cup cheddar cheese – shredded


To cook quinoa:

  • Bring water to a boil in a large pot.
  • Add quinoa, reduce heat, cover and simmer 10 minutes, or until light and fluffy. Set aside.

To prepare roasted summer squash/zucchini:

  • Preheat oven to 375 degrees (conventional).
  • Lightly coat chopped squash or zucchini with olive oil.
  • Roast until browned and a knife inserts easily into the pieces. Remove and set aside.

To prepare onion and summer squash/zucchini mix:

  • Chop onions and set aside.
  • Mince the garlic and set aside.
  • Sauté onions and until tender.
  • Add minced garlic to the onions and salt. Continue sautéing for a minute.
  • Add thyme, rosemary and roasted squash. Blend and set aside.

To assemble gratin:

  • In a large bowl, beat eggs.
  • Add the onion and roasted squash mixtures, cooked quinoa and shredded cheese. Blend well.
  • Transfer to oiled or buttered baking dish. The filling should be 1½-2½ inches up the side of the pan.
  • Bake in preheated oven for approximately 30 minutes, or until top is lightly browned and a paring knife comes out clean.