Quinoa skeptics beware! My friend Leena prepared this for me and some other friends when I was last in Atlanta, and I've been wanting to try it ever since! I actually found the recipe at a NYTimes food blog -- the gruyere and the sage are wonderful in this dish. Another winner for early spring when we still need warming foods but feel like something new! Ingredients:
3 cups cooked quinoa (about 1 cup uncooked)
3/4 cup gruyere
6 ounces fresh spinach
1 onion, chopped
2 garlic cloves, minced
1 tablespoon coarsely chopped sage
2 eggs
salt and pepper to taste
Sautee the onions and the garlic until translucent and slightly golden; the longer you cook them, the sweeter they will be! Add the spinach in batches, until all leaves are cooked. In a mixing bowl, mix the spinach/onion sautee with the quiona and the grated gruyere. At this point, make sure the oven has been pre-heated to 400 degrees and oil your baking dish. Add the quinoa mixture to the baking dish and spread evenly. Then, slowly pour in the two beaten eggs and, again, try to distribute evenly. Give the gratin a good stir to finish coating the quinoa mixture with egg. Bake for about 20 minutes, or until golden brown. Yum!
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