Quinoa with Butternut Squash Gratin

northernmama705

I made this for supper tonight and it was quite good!! I substituted the italian bread for weight watcher's 100% whole wheat bread and used a lite cheese instead of full fat. I served it with a turkey breast rubbed with olive oil and cajun seasoning and a side of grilled peppers and zucchini. Yummy. My kids liked the quinoa, but I put soya sauce on theirs. I also treated myself to a glass (ok 2 glasses) of Bin 555 Shiraz. HOWEVER, I moved lawn (manual mower) for 1 hour after supper to burn off the wine and did an hour spinning class this am. First time in 4 years moving lawn LOL...hubby working in SC this week.

Quinoa with Butternut Squash Gratin
1 20 oz. package peeled and diced butternut squash or a 1-1/2 lb. butternut squash peeled and diced
1 cup organic quinoa
2 cups water
1 tsp. salt
2 Tbsp. olive oil, divided
4 cloves garlic, minced
2 Tbsp. shallots
1/2 cup egg substitute, such as Egg Beaters
1 cup shredded Gruyere cheese
1 slice Italian bread
salt and pepper to taste
Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above.

Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.

Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add egg substitute, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared baking or gratin dish. Pulse bread in a food processor or blender a few times until fine bread crumbs are formed. Sprinkle remaining cheese and bread crumbs over gratin. Drizzle remaining 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.

Serves 8.

Per serving: 224 calories, 10 g fat, 14 mg cholesterol, 394 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein, 153% Vitamin A, 26% Vitamin C, 20% calcium, 17% iron

northernmama705

I made this for supper tonight and it was quite good!! I substituted the italian bread for weight watcher's 100% whole wheat bread and used a lite cheese instead of full fat. I served it with a turkey breast rubbed with olive oil and cajun seasoning and a side of grilled peppers and zucchini. Yummy. My kids liked the quinoa, but I put soya sauce on theirs. I also treated myself to a glass (ok 2 glasses) of Bin 555 Shiraz. HOWEVER, I moved lawn (manual mower) for 1 hour after supper to burn off the wine and did an hour spinning class this am. First time in 4 years moving lawn LOL...hubby working in SC this week.

Quinoa with Butternut Squash Gratin
1 20 oz. package peeled and diced butternut squash or a 1-1/2 lb. butternut squash peeled and diced
1 cup organic quinoa
2 cups water
1 tsp. salt
2 Tbsp. olive oil, divided
4 cloves garlic, minced
2 Tbsp. shallots
1/2 cup egg substitute, such as Egg Beaters
1 cup shredded Gruyere cheese
1 slice Italian bread
salt and pepper to taste
Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above.

Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.

Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add egg substitute, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared baking or gratin dish. Pulse bread in a food processor or blender a few times until fine bread crumbs are formed. Sprinkle remaining cheese and bread crumbs over gratin. Drizzle remaining 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.

Serves 8.

Per serving: 224 calories, 10 g fat, 14 mg cholesterol, 394 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein, 153% Vitamin A, 26% Vitamin C, 20% calcium, 17% iron

roandbob

Hi,
Thanks for the receipe. I just bought some Quinoa today (having read about how it was a better source of protein then wheat) and was wondering what to do with it. I'll try your receipe. Hopefully, my kids will also like it.

Ro

agralston

That looks awesome! I'm a culinarian and love Quinoa