Quinoa and Pumpkin Gratin, Clafouti-StyleTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 10 minutes + 25 minutes in the oven
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:134.5 kcal
Proteins:6.1 g
Fats:9.2 g
Carbohydrate:7.9 g
Fibers:0.8 g
Sugar:1 g
Cholesterol:95.5 mg
Sodium:221.3 mg
Calcium:88.1 mg
Energy:308 kcal
Proteins:13.9 g
Fats:21.1 g
Carbohydrate:18 g
Fibers:1.8 g
Sugar:2.2 g
Cholesterol:218.8 mg
Sodium:506.8 mg
Calcium:201.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
50
g
quinoa (or short grain rice, couscous or bulgur)
500
g
pumpkin
1
onion, sliced
10
black olives, sliced
10
walnut halves
100
g
bleu d'auvergne, or other blue cheese
3
eggs
20
g
melted butter
50
ml
light cream
METHOD
- Preheat the oven to 180° C (350° F).
- Melt the butter and sauté the cubed pumpkin and sliced onion.
- Prepare the quinoa as indicated on the package directions.
- Cut the blue cheese into cubes and crumble the walnuts.
- Whisk together the eggs, cream, Petit Suisse and butter.
- Add the quinoa.
- Place the black olives, pumpkin, blue cheese and walnuts in the bottom of a baking dish or individual ramekin. Pour the custard mixture over top.
- Bake for 20-25 minutes
- Serve hot, accompanied by an arugula or mesclun salad.
CHEF'S NOTES
You can replace the pumpkin with an assortment of wild mushrooms
