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Vegetarian, Classics and bistro fare

Vegetable quinoa gratin with side salad

This vegetable quinoa gratin with salad is a complete dinner for 4, ready in 50 minutes, rated easy, for about €2.00 per person. Cooked quinoa gets mixed with zucchini and carrots, then beaten eggs, before baking under melted emmental. The key is draining the quinoa well and letting the vegetables cool slightly before adding the eggs, so the texture stays soft instead of turning scrambled.

Tonight, quinoa gets dressed up, with little vegetables and a nicely browned top, it's light and it fills you up.

Vegetable quinoa gratin with side salad
Total time
50 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
420 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This gratin pairs quinoa, with its firm bite and small pearled texture, with softened zucchini and carrots sautéed in a pan. Eggs and cream bind everything into a soft mixture, almost like a vegetable flan, while melted emmental forms a golden crust on top. Nothing heavy here, the quinoa keeps this dish light while the eggs and cheese make it filling enough for dinner.

It's a weeknight dish that also works well for kids, since the vegetables nearly disappear into the gratin, and just as easily for a simple dinner between adults with the salad on the side. You can make it on an evening when you're not in a rush, let it bake while you dress the salad, and end up with a complete meal, balanced between vegetables, grains, and the protein from eggs and cheese.

The ingredients

4 people

Pantry

  • Quinoaoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Zucchini 2
  • Carrots 3
  • Onion 1
  • Green salad 1

Dairy

  • Eggs 3
  • Heavy cream 15 cl
  • Shredded emmental 100 g

Allergens Eggs, Lactose

The step by step recipe

  1. Rinse the quinoa and cook it in three times its volume of salted water, then drain it. 12 min

    When the little spirals separate from the grains, it's ready.

  2. Sauté the sliced onion with the diced carrots and zucchini in a tablespoon of oil. 10 min

    Cut the dice the same size for even cooking.

  3. In a large bowl, beat the eggs with the cream, thyme, salt, and pepper, then mix with the quinoa and vegetables.

    Let the vegetables cool a little first, otherwise the egg starts cooking in the bowl.

  4. Pour into an oiled baking dish, cover with emmental, and bake at 190°C until the top is golden. 25 min

    A drizzle of oil on the cheese helps get a crispy crust.

  5. Dress the salad with the remaining oil, the vinegar, and a pinch of salt, and serve alongside the gratin.

    A well dried salad, spun in a towel, holds the dressing better.

Our tips to get it right

  • Drain the quinoa thoroughly after cooking, otherwise the extra water makes the egg mixture too runny and the gratin won't hold together well once baked.
  • Cut the zucchini and carrots into really small dice, they'll cook faster in the pan and blend better with the quinoa grains.
  • If the top browns too fast in the oven, cover the dish with foil for the last few minutes so the inside finishes cooking without burning the cheese.

The variations

  • Swap the emmental for comté or grated parmesan for a stronger flavor at the end of baking.
  • Add spinach or sliced leeks along with the onion to vary the vegetables depending on the season.
  • For a quicker version, use leftover cooked quinoa and skip straight to sautéing the vegetables.

What to serve it with

  • A squeeze of lemon on the salad
  • Grilled country bread
  • A cold glass of lemon water

Storage

This gratin keeps for 2 to 3 days in the fridge in an airtight container. It freezes well once cooled, in individual portions. Reheat it in the oven or in a covered pan so the top doesn't dry out.

Questions about this dish

Can you replace the quinoa with rice or bulgur?

Yes, you can use already cooked rice or bulgur instead of quinoa, keeping the same quantity. The texture will be a bit different, less pearled, but the gratin will hold together just as well.

Can this gratin be made ahead of time?

You can prepare the quinoa, vegetable, and egg mixture the day before and keep it in the fridge. Pour it into the dish and bake it only when you're ready to serve so the top browns properly.

Does this gratin freeze well?

Yes, once baked and fully cooled, it freezes easily in portions. Thaw it in the fridge overnight, then reheat it in the oven to bring back a crisp top.

How can you adapt this recipe for young kids?

Cut the vegetables into even smaller dice so they blend fully into the gratin, and serve small portions warm rather than hot. The soft texture of the gratin is usually well received by kids.

How long does it take to make a vegetable quinoa gratin with a side salad?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a vegetable quinoa gratin with a side salad?

About 420 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a vegetable quinoa gratin with a side salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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