QUINOA SQUASH GRATIN W TOMATO
Zucchini. Squash. I know. Don’t be sick of it; I’m not. This is easy, healthy & delicious (almost more so the next day, especially for breakfast with an over-ez egg on top).
Slice 2-3 medium/large squash into 1/4in thick coins and season. Roast them on lightly oiled baking sheets at 400 for about 20 minutes, flipping half way through. Slice several large tomatoes and set aside. If you really wanted to you could roast these too, but the way I see it, more juices are lost during pre-roasting, whereas if you put them on raw the juices just permeate the squash and quinoa, infusing the entire dish.
Meanwhile, cook 2 c quinoa in 4 c of salted water. Fluff with a fork and transfer to a bowl. Add:
- 1 c chopped parsley &/or basil
- 2 eggs
- 1/2 c cheese of your choice - I’ve tried both cheddar & parmesan and both were delightful in their own way.
- 1 t crushed red pepper
- 1/2 t freshly ground black pepper
- (1 white onion & 1-2 cloves garlic, minced & sautéed in butter - these optional additions require a bit more dishes/chopping, but it pays off if you’ve got the time.)
Toss together and press into the bottom of a 9x11orwhatever pyrex baking dish. Top with the roasted zucchini - use it all; overlapping and multiple layers are encouraged. Then cover with the tomatoes, same rules, and then a sprinkling of cheese, if you want. Bake at 400 for 30-40 minutes.