Quinoa Gratin with Butternut Squash Recipe

Quinoa Gratin with Butternut Squash Recipe

Quinoa Gratin with Butternut Squash

1)4 cups peeled and diced butternut
squahs
2)6 cloves of minced garlic
3)3 shallots, minced
4)1 tsp olive oil
5)1 cup of quinoa
6)1 ½ cups chicken broth
7)1 tsp sea salt
8)1 T fresh sage
9)½ tsp black pepper
10)¼ tsp cayenne pepper
11)2 eggs, beaten
12)½ cup milk
13)1 cup Gruyere cheese, shredded
14)½ cup bread crumbs

DIRECTIONS:

  1. Preheat oven to 350 degrees. Roast diced
    squash for 15 minutes.
  2. Heat olive oil over medium heat. Add shallots
    and sage and cook for 10 minutes or until shallots
    are tender. Add in garlic and cook for another 30
    seconds. Add in quinoa and squash and stir for
    another minute.
  3. Add in broth, black pepper, sea salt and
    cayenne pepper. Bring to a boil and then reduce
    the heat to medium low. Cover and cook for 15
    minutes or until most of the liquid is absorbed.
  4. Move the quinoa mixture to an oven safe pan.
    In a small bowl, combine milk and eggs and pour
    over the quinoa mixture. Top with cheese and
    then bread crumbs.
  5. Bake at 350 degrees for 30 minutes. If desired,
    broil for two minutes to brown the top. Enjoy!

Nutrition Facts
Quinoa Gratin with Butternut Squash, 8 servings

Calories: 246.8 kcal
Water140.61 g
Carbohydrate* (48%) 30.45 g
Protein (20%) 12.35 g
Total Fat (32%) 9 g
Monounsaturated 3.02 g
Polyunsaturated 1.21 g
Saturated 3.92 g
Cholesterol 71.65 mg
Dietary Fibre 3 g
Alcohol (0%) 0 g
Vitamins: Vitamin A 7749.05 IU
Thiamin 0.21 mg
Riboflavin 0.27 mg
Niacin 2.3 mg
Pantothenic acid 0.89 mg
Vitamin B6 0.26 mg
Folate 48.1 mcg
Vitamin B12 0.54 mcg
Vitamin C 16.16 mg
Vitamin E 1.27 mg
ATE
Minerals: Calcium 263.74 mg
Iron 3.28 mg
Magnesium 83.32 mg
Phosphorus 276.71 mg
Potassium 538.88 mg
Sodium 534.18 mg
Zinc 1.85 mg
Copper 0.28 mg

*Note: USDA factors are used in calculating certain foods and do not necessarily follow the “4-4-9”
method. Percentages may not always add up to 100. Data source: USDA Nutrient Database, R17

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