Quinoa Bake with Zucchini (Print Version)
# Ingredients:
→ Main Layer for the Gratin
01 -
Tricolor quinoa - 210g
02 -
Zucchini - 360g
03 -
Yellow onion - 1 piece
04 -
Shallot - 1 piece
→ Liquids and Flavoring
05 -
Coconut milk or cream - 20 cl
06 -
White wine - 10 cl (optional)
07 -
Olive oil - 1 tablespoon
08 -
Water - roughly 40 cl
→ Toppings
09 -
Parmesan - to taste
10 -
Salt - a pinch
11 -
Black pepper - a pinch
# Instructions:
01 -
Peel off the onion’s and shallot’s outer layers, then slice them super thin. Warm some olive oil in a sauté pan and toss them in until softened.
02 -
Scrub the zucchini clean and grate them. Add them to the pan and cook everything together for about 5 minutes to let them soften.
03 -
Mix in the tricolor quinoa and pour in the white wine. Throw in some salt and pepper. Gradually add water as the quinoa cooks and absorbs the liquid, letting it simmer. Repeat this process until fully cooked—around 25 minutes.
04 -
Once everything is fully cooked, pour coconut cream or milk into the pan. Give it a good stir and let it simmer for just 2 minutes on low heat while stirring constantly.
05 -
Fire up your oven to 200°C (400°F). Take small oven-safe dishes and fill them with the quinoa-zucchini mix. Sprinkle parmesan on top.
06 -
Bake the dishes for around 15 minutes until you get that golden-brown look on top.
# Notes:
01 -
This dish is a wholesome and satisfying vegetarian meal
02 -
You can make it ahead, perfect for meal prep
03 -
Store it in your fridge and enjoy within two days