Quinoa and Squash Gratin

How bummed out are you about this whole New York Times paywall thing? Personally, I read a lot more than 20 articles on the Times website a month, especially in their Dining & Wine section. Every recipe I've tried from them has been pretty stellar. Fortunately, it seems that if you click on a link to an article from social media or a search engine, it doesn't count toward your 20-articles-per-month allotment -- so all you really have to do is follow @nytimesdining on Twitter, since they post the link to every article and recipe. But that takes all the fun out of browsing! Browsing is what first led me to this awesome quinoa and squash gratin recipe from last fall. It's fairly simple to put together, is a real crowd pleaser, and holds up very well as lunch leftovers the next day. Grabbing the recipe was definitely worth using up one of my 20 articles.

Quinoa and Squash Gratin
From the New York Times
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • Salt to taste
  • 2 to 3 garlic cloves (to taste), minced
  • 1 1/2 pounds summer squash, diced (I used 2 zucchini and 1 yellow squash)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • Freshly ground pepper to taste
  • 3 large eggs
  • 1 cup cooked quinoa
  • 1/2 cup grated Gruyère cheese (2 ounces)
Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.

Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it’s set and the top is lightly browned. Serve hot, warm or room temperature.