Here’s a quinoa and leek gratin recipe just for you. Leeks and quinoa are a good combination to delight the taste buds. Maybe you already tried our quinoa and leeks patties recipe posted a while ago. If so, you know what I mean.
When you top the whole stuff with cheddar, you get an extra dish that you would make more than once I guess!
Ingredients list: quinoa and leek gratin
For about 4 to 5 people:
- 10 ounces (300g) quinoa
- 10 ounces (300g) leeks
- 1 3/4 ounces (50g) cheddar
- Herbes de Provence (thyme, oregano, rosemary)
- Salt and pepper
- Baking soda (optional)
- 1 vegetable cube stock (or do it by yourself, it’s even better, get the vegetable stock recipe here)
Preparation: quinoa and leek gratin
Wash and cut leeks into rings. Put the sliced leeks and add baking soda in a saucepan filled with salted water. Cook until the leek is tender, I mean about 15 to 20 minutes.
In another pot of water, melt the vegetable broth — or just heat the vegetable broth you made previously. When it is melted, pour in the quinoa, cook as directed on the package.
Preheat oven to 360°f (180°c, gas mark 6-7). Grate the cheedar cheese and set aside in a bowl.
Once the leeks are cooked, drain it and put it in a deep baking dish, not too big and deep enough.
Once the quinoa is cooked, drain, salt and pepper and then put it over the sliced leeks, well spread.
Sprinkle grated cheddar and Provencal herbs.
Bake for about 20 minutes, until the cheedar is melted and lightly browned.