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Quinoa and Roasted Vegetable Bake With Gruyere

Quinoa and Roasted Vegetable Bake With Gruyere 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Nov 19, 2020

This bake is a French-style gratin in essence, but with an unconventional, more healthful twist centered on nutrient-rich quinoa and featuring a mix of roasted vegetables. While its alluring, golden-brown gruyere topping calls like a siren, overall, it has a modest amount of cheese, and its sauce is made with milk, not cream, so it’s lighter. The deep hue of red quinoa is especially appealing, but the regular light brown variety works all the same, and any mix of roasted vegetables may be used, making it a unique and sumptuous way to use up leftovers.

Storage Notes: Leftovers may be refrigerated for up to 3 days.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • Olive oil, for greasing the dish
  • 2 1/2 cups low-fat milk
  • 2 1/2 tablespoons all-purpose flour
  • 2 cloves garlic, minced or finely grated
  • 1 teaspoon mustard powder
  • 3/4 teaspoon sweet paprika
  • 1 1/4 cups (4 ounces) shredded Gruyère cheese, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups cooked quinoa, preferably red (from about 3/4 cup/4 1/2 ounces uncooked)
  • 3 cups roasted mixed vegetables (such as Brussels sprouts, carrots, cauliflower, squash), coarsely chopped

Directions

Position a baking rack in the middle of the oven and preheat to 400 degrees. Brush a 1 1/2- to 2-quart shallow baking dish with oil.

In a medium saucepan over medium heat, whisk together the milk and flour until the flour is dissolved. Add the garlic, mustard and paprika and, whisking constantly, bring the mixture to a gentle boil. Reduce the heat to medium-low and simmer, stirring a few times, until the mixture has thickened to the thickness of cream, about 2 minutes. Add half of the cheese, the salt and pepper, and stir until the cheese is melted and the mixture is smooth, then remove from the heat. Add the quinoa and vegetables to the pot and stir until combined.

Transfer the mixture to the baking dish. Top with the remaining cheese and bake for 25 to 30 minutes, or until the mixture is bubbly and the cheese on top is nicely browned. Let cool for 5 minutes before serving.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Olga Massov.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 298


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 5g 25%

Cholesterol: 25mg 8%

Sodium: 296mg 12%

Total Carbohydrates: 34g 11%

Dietary Fiber: 5g 20%

Sugar: 3g

Protein: 15g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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