![Quinoa & Courgette Gratin [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/07/Quinoa-Courgette-Gratin-vegetarian-©-The-Flexitarian-Annabelle-Randles-v8-300x300.jpg)
Quinoa & Courgette Gratin
This vegetarian Quinoa & Courgette Gratin is quick and easy to put together.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g quinoa
- 1 onion
- 3 garlic cloves
- olive oil
- 650 g courgettes - I use a mix of yellow and green
- 4 organic eggs
- 300 ml double cream
- 40 g grated vegetarian style parmesan + extra to sprinkle on top
- 30 g bunch of fresh basil
- salt & pepper
- butter - to grease
Instructions
- Heat some salted water in a saucepan. When boiling, add quinoa, and cook according to packet instructions (around 10 mins). Drain and set aside.100 g quinoa
- Heat some olive oil in a large frying pan. Add finely chopped onion and crushed garlic. Fry under medium heat until golden and soft.1 onion, olive oil, 3 garlic cloves
- Preheat oven to 220C/fan 200C/gas 7. Cut courgettes into thin slices.650 g courgettes - I use a mix of yellow and green
- In a separate bowl, mix together eggs, cream, finely chopped basil and parmesan cheese. Season with salt and pepper.4 organic eggs, 300 ml double cream , 40 g grated vegetarian style parmesan + extra to sprinkle on top , 30 g bunch of fresh basil, salt & pepper
- Grease a gratin dish with butter.butter - to grease
- Mix courgettes and quinoa in gratin dish. Season with salt & pepper. Pour cream mixture on top. Add a generous handful of grated parmesan on top.
- Cook for 25 mins until golden.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 18gProtein: 12gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 170mgSodium: 173mgPotassium: 519mgFiber: 3gSugar: 5gVitamin A: 1433IUVitamin C: 22mgCalcium: 170mgIron: 2mg