Quinoa-Broccoli Gratin

Quinoa and broccoli rank high on F&W readers’ list of top 10 favorite ingredients. Adding cheese and eggs to the mix yields a tempting first course or dinner.

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  • Servings: 4 to 6

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  • 1 cup quinoa
  • Kosher salt
  • 1 1/2 pounds broccoli, thick stems peeled, cut into pieces
  • 1 large egg, lightly beaten
  • 3 tablespoons extra-virgin olive oil
  • 2 ounces cheddar cheese, cut into small pieces
  • Freshly ground black pepper

How to make this recipe

  1. Preheat the oven to 400°.

  2. Whisk the quinoa into a large pot of boiling salted water and cook for 8 minutes. Add the broccoli and continue boiling until the broccoli and quinoa are tender, about 7 minutes. Drain the quinoa and broccoli in a fine sieve and let cool completely.

  3. In a bowl, whisk the egg with the oil, cheese and 1/2 teaspoon each of salt and pepper. Fold in the quinoa and broccoli and transfer the mixture to an 8-inch-square baking dish; cover tightly with foil. Bake until the gratin is hot, about 20 minutes; Serve.

Contributed By Photo © Ian Knauer Published August 2014

508105 recipes/quinoa-broccoli-gratin 2015-02-24T02:41:56+00:00 Ian Knauer fall|winter|casseroles-and-gratins|4|gluten-free|healthy|vegetarian|web-exclusive|weeknight-dinner august-2014 recipes,quinoa-broccoli-gratin 508105

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