Saturday, November 21, 2020



 When this dish emerges from the oven, the primary thing you notice is how gloriously cheesy it's, with an alluring, golden-brown crust of nutty, funky gruyere.

Scoop into it and you get to the tender quinoa studded with pieces of autumnal roasted vegetables, all moistened and married during a light, creamy white sauce. it is a French-style gratin, in essence, but with an unconventional, more healthful twist centered on the Peruvian staple "grain." That word is in quotes because while the quinoa cooks up sort of a grain, it's technically a seed, with more protein, fiber, and minerals than most grains.

And while the cheesy richness of this bake calls sort of a siren, that's because half the cheese is strategically sprinkled on top, where it gets the foremost attention. Overall, it's a modest amount, as gratins go, and its sauce is more healthfully milk-based rather than counting on cream.

I like to use deep-hued red quinoa here, just because I prefer how it's, but the regular brown type works all an equivalent. And you'll use any mixture of roasted vegetables during this dish, too, making it especially handy post-Thanksgiving once you probably have some to spend.

This bake is true reception served alongside roasted poultry or meat, but it's so satisfying it also hits the spot during a larger portion as a meatless main dish

Quinoa and Roasted Vegetable Bake With Gruyere

Active time: 20 minutes | Total time: 55 minutes

4 to six servings

This bake maybe a French-style gratin in essence, but with an unconventional, more healthful twist centered on nutrient-rich quinoa and featuring a mixture of roasted vegetables. While its alluring, golden-brown gruyere topping calls sort of a siren, overall, it's a modest amount of cheese, and its sauce is formed with milk, not cream, so it's lighter. The deep hue of red quinoa is particularly appealing, but the regular brown variety works all an equivalent, and any mixture of roasted vegetables could also be used, making it a singular and luxurious thanks to spending leftovers.

Storage Notes: Leftovers could also be refrigerated for up to three days.


Olive oil, for greasing the dish

2 1/2 cups milk

2 1/2 tablespoons all-purpose flour

2 cloves garlic, minced or finely grated

1 teaspoon mustard powder

3/4 teaspoon sweet paprika

1 1/4 cups (4 ounces) shredded Gruyère cheese, divided

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 cups cooked quinoa, preferably red (from about 3/4 cup/4 1/2 ounces uncooked)

3 cups roasted mixed vegetables (such as Brussels sprouts, carrots, cauliflower, squash), coarsely chopped


Position a baking rack within the middle of the oven and preheat to 400 degrees. Brush a 1 1/2- to the 2-quart shallow baking dish with oil.

In a medium saucepan over medium heat, whisk together the milk and flour until the flour is dissolved. Add the garlic, mustard, and paprika, and, whisking constantly, bring the mixture to a mild boil. Reduce the warmth to medium-low and simmer, stirring a couple of times, until the mixture has thickened to the thickness of cream, about 2 minutes. Add half the cheese, the salt, and pepper, and stir until the cheese is melted and therefore the mixture is smooth, then remove from the warmth. Add the quinoa and vegetables to the pot and stir until combined.

Nutrition (based on 6 servings) | Calories: 298; Total Fat: 12 g; Saturated Fat: 5 g; Cholesterol: 25 mg; Sodium: 296 mg; Carbohydrates: 34 g; Dietary Fiber: 5 g; Sugar: 3 g; Protein: 15 g.

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