Quinoa Gratin is a hearty, nutritious casserole dish that blends protein-rich quinoa with tender vegetables, creamy sauce, and a golden cheese topping. This baked dish is perfect as a main course or side and brings comfort and flavor in every spoonful.

Why You’ll Love This Recipe

Quinoa Gratin is a healthy alternative to traditional potato or pasta-based casseroles. It’s gluten-free, high in fiber and protein, and customizable with your choice of vegetables and cheeses. Whether served as a vegetarian entrée or alongside roasted meat, it provides wholesome satisfaction with minimal effort.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Quinoa, rinsed and cooked
Zucchini, thinly sliced
Onion, finely chopped
Garlic, minced
Eggs
Milk (or plant-based alternative)
Shredded cheese (such as cheddar or mozzarella)
Grated Parmesan
Olive oil
Salt and pepper
Dried herbs (e.g., thyme or oregano)
Breadcrumbs (optional, for topping)

Directions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Cook the quinoa according to package instructions and set aside.
In a skillet, sauté onion and garlic in olive oil until softened. Add zucchini and cook until tender.
In a bowl, whisk eggs and milk. Stir in shredded cheese, herbs, salt, and pepper.
Combine cooked quinoa and sautéed vegetables in the baking dish.
Pour the egg mixture over the top and gently mix to combine.
Sprinkle with Parmesan and breadcrumbs (if using).
Bake for 30–35 minutes or until the top is golden and the center is set.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Variations

Add protein: Mix in cooked chicken, turkey, or crumbled tofu for a more filling dish.
Use different vegetables: Try mushrooms, spinach, kale, or bell peppers.
Dairy-free version: Use plant-based milk and cheese alternatives.
Spicy version: Add chili flakes or diced jalapeños for heat.
Low-carb option: Replace quinoa with riced cauliflower.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual servings until hot.
You can freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Is quinoa gratin gluten-free?

Yes, quinoa is naturally gluten-free. Just ensure your other ingredients, like breadcrumbs, are gluten-free as well.

Can I prepare this dish ahead of time?

Yes, assemble it a day in advance and refrigerate. Bake just before serving.

How do I make it vegan?

Use plant-based milk, egg substitutes, and vegan cheese alternatives.

What kind of cheese works best?

Cheddar, Gruyère, or mozzarella all melt well and taste great.

Can I use leftover quinoa?

Absolutely. Leftover quinoa works perfectly in this dish.

Can I bake it without eggs?

Yes, use flax eggs or a vegan egg replacer to bind the gratin.

What’s the best way to slice the zucchini?

Thin, even slices ensure the zucchini cooks uniformly in the oven.

Can I add a crunchy topping?

Breadcrumbs or crushed crackers work well for added texture.

Is this recipe good for kids?

Yes, it’s mild in flavor and a great way to include vegetables in their diet.

Can I serve this at room temperature?

Yes, it holds together well and can be served warm or at room temperature.

Conclusion

Quinoa Gratin is a delicious way to enjoy a satisfying, protein-packed meal that doesn’t sacrifice comfort. With its creamy texture, crisp top layer, and versatile ingredients, it is both nutritious and indulgent. Perfect for family dinners, potlucks, or meal prep, this recipe deserves a regular spot on your table.

Quinoa Gratin

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Quinoa Gratin is a hearty, protein-rich casserole made with quinoa, vegetables, creamy eggs and milk, and a golden cheese topping. It’s a wholesome and flavorful dish ideal for vegetarians or anyone seeking a nutritious baked meal.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C) and grease a baking dish with olive oil.
Cook quinoa according to package instructions. Set aside.
In a skillet, heat olive oil and sauté onion and garlic until soft. Add zucchini and cook until tender.
In a bowl, whisk together eggs and milk. Stir in shredded cheese, herbs, salt, and pepper.
Combine cooked quinoa and sautéed vegetables in the baking dish. Mix to distribute evenly.
Pour egg mixture over quinoa and vegetables, stirring lightly to combine.
Sprinkle Parmesan and optional breadcrumbs over the top.
Bake for 30–35 minutes until the top is golden and the center is set.
Let rest for 5–10 minutes before serving.