This vegetarian Quinoa & Courgette Gratin is quick and easy to put together. It has a creamy flan base, filled with juicy vegetables and wholesome quinoa. Gluten free, it is perfect for a midweek family dinner.
This dish makes a complete meal with the added proteins of quinoa and eggs. Serve with a crunchy green salad on the side.
I used a mixture of yellow and green courgettes but you can use whichever variety you have. To speed things up, you can start cooking the onion and garlic while the quinoa is cooking.
You can replace the parmesan with cheddar cheese or gruyère. Goat cheese also makes a tasty alternative. Quinoa can be substituted for rice (I prefer brown rice), which you will also need to pre-cook.
This Quinoa & Courgette Gratin recipe serves 6-8 people. Leftovers can be reheated the next day, preferably in the microwave.