Quinoa Veggie Bake (Print Version)
# Ingredients:
→ Gratin Base
01 -
Tri-colored quinoa - 210g
02 -
Zucchini - 360g
03 -
Yellow onion - 1 piece
04 -
Shallot - 1 piece
→ Liquids and Seasonings
05 -
Coconut milk or cream - 20 cl
06 -
Olive oil - 1 tablespoon
07 -
Water - about 40 cl
08 -
White wine - 10 cl (optional)
→ Toppings
09 -
Parmesan - as needed
10 -
Salt - a pinch
11 -
Pepper - a pinch
# Instructions:
01 -
Peel the onion and shallot, then slice them thinly. Heat them in a pan with some olive oil.
02 -
Wash the zucchini and grate it. Toss it into the pan and let it cook down for around 5 minutes.
03 -
Add the quinoa along with the white wine. Sprinkle in salt and pepper. Then pour water over it, allowing the quinoa to soak up the liquid as it simmers. Keep repeating until it's fully cooked (should take about 25 minutes).
04 -
Once the quinoa is done, stir in the coconut milk or cream. Let it heat through for 2 minutes on low heat, stirring now and then.
05 -
Preheat your oven to 200°C. Spoon the quinoa mixture into small oven-safe dishes. Sprinkle with parmesan.
06 -
Pop the dishes in the oven and bake for about 15 minutes until the topping gets nice and golden.
# Notes:
01 -
A hearty and wholesome meal that’s vegetarian-friendly.
02 -
You can make it ahead of time.
03 -
Keeps in the fridge for two days.