quinoa asparagus gratin

Quinoa Asparagus Gratin

RECIPE BY NATASAHA CORRETT

 

 

 

 [wpurp-searchable-recipe]Quinoa Asparagus Gratin – – – [/wpurp-searchable-recipe]

Serves2
Cooks InPrep time - 20 mins | Cooking time - 5 mins

Ingredients
MetricCupsCupsMetric

Ingredients:

1 cup cooked quinoa

250g cherry tomatoes

1 tbsp finely chopped rosemary

½ red onion, finely chopped

1 clove garlic, finely chopped

1 tsp sunflower oil

50g asparagus

 

For the Toasted Seeds:

100g Sunflower Seeds

100g Pumpkin Seeds

1 sprig finely chopped rosemary

1 tbsp sunflower oil

 

For the Spinach Puree:

50g spinach

15g fresh basil

10g fresh parsley

3 tbsp sunflower oil

3 tbsp water

Zest ½ lemon

Juice ½ lemon

Pinch salt

Method

Method:

  1. Pre-heat your oven to 175 °C
  2. Start by boiling your quinoa with the vegetable stock over a medium heat until the tails sprout and the seed have softened.
  3. While the quinoa cooks, place the tomatoes on a baking tray with a drizzle of sunflower oil and roast in the oven until the skins begin to split. Remove from the oven and lightly crush with a potato masher. Mix in 1 tbsp of finely chopped rosemary. Set aside.
  4. On a separate baking tray, place the seeds, rosemary and sunflower oil and toast in the oven for 3-4 minutes until golden brown.
  5. Saute your onions and garlic over a medium heat until softened, then add them to the crushed tomatoes.
  6. Next, prepare your spinach puree. Place your spinach in a sieve and pour over 1 kettle worth of boiling water until the spinach has wilted. Put the spinach into a high-speed blender with the other puree ingredients and blitz until a smooth, quite liquidy, puree. Add this puree to the quinoa and combine. Taste and correct the seasoning by adding a little more lemon or salt.
  7. In a sieve, place your asparagus and pour over another kettle's worth of water to soften them.
  8. Spoon a layer of the now green quinoa into the bottom of your ovenproof dish. Next, spread a layer of the tomato mixture and cover this with a layer of seeds. Place a layer of the asparagus on top of the tomatoes and repeat again with another layer of quinoa and another layer of tomatoes. Finish by sprinkling the remaining seeds over the top with the crumbled feta.
  9. Bake in the oven for 10-15 minutes until heated through.
  10. Serve with a leafy green salad, lots of fresh basil leaves and a green zingy dressing.
One Comment
  • Anya
    14 March 2017 at 10:52 pm
    Leave a Reply

    Hey, Just tried this is, it’s delicious. But at the bottom of your method, you mention crumble on the feta.But this is meant to be a vegan dish? I’m not vegan (yet) and used it anyway. Yummy

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