Quinoa and Squash Gratin

This recipe does not fit the theme of our New England cookbook project, but it was a quick and tasty Monday night meal and I wanted to share. I’m looking for more quinoa casserole recipes for future weeknight dinners.

Servings: 6

1 small red onion
1 small white onion
6 garlic cloves
1-1/2 lbs. squash, such as zucchini or yellow squash
1 Tbsp. fresh rosemary
2 tsp. fresh thyme
3 eggs
4 oz. Gruyere cheese, or substitute with Jarlesburg, Swiss or Emmenthaller

1 cup uncooked quinoa
1 Tbsp. olive oil
2 tsp. salt, additional to taste
1/2 tsp. freshly ground black pepper, additional to taste

Cook quinoa
Combine 2 cups water with 1 cup of quinoa in a medium pot. Cover and bring to a boil. Once boiling, crack the lid slightly and reduce heat to simmer. Simmer for 15 minutes. Quinoa will expand and absorb all of the liquid.

Prepare vegetables
Preheat the oven to 375 degrees-F. Chop the onions into a medium dice and mince the garlic. Heat the oil in a large skillet over medium heat. Saute the onions and garlic until soft, approximately 8 to 10 minutes. While onion is cooking, slice the squash into thin rounds. Add squash to the pan, stir, and continue to saute for 5 to 7 minutes until just soft. While squash is cooking, mince the herbs and add to the vegetables. Season the vegetables with salt and pepper.

Prepare cheese and eggs
Grate the cheese and set aside. In a large mixing bowl, beat the eggs and add the grated cheese, reserving 2 Tbsp. to sprinkle on top of the casserole later.

Assemble casserole
Once vegetables are done, add to the mixing bowl and stir to evenly coat the squash with the egg and cheese mixture. Stir in the cooked quinoa.

Bake casserole
Pour the quinoa and vegetable mixture into a large 9-inch x 11-inch glass casserole dish. Sprinkle with the remaining grated cheese. Bake for 35 minutes or until top begins to brown.

Let rest for 5 minutes and serve warm. Leftovers will keep for several days in the refrigerator.

Recipe adapted from Martha Rose Shulman, NY Times

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