by Olena

Quinoa Gratin

by Olena

5 from 3 reviews

Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust. | ifoodreal.com

When a cashier was nice enough to point out $5 price for a head of cauliflower, I was frankly surprised September is not a cauliflower season. Oh well, I went ahead and bought 2 heads anyways and made this delicious quinoa gratin. If you ever want to eat something without stressing about the calories, know it’s vegetables. You will get full before you overeat them.

Traditionally gratin is made with breadcrumbs but to keep things lighter I used a blend of cooked quinoa and a tiny bit of fresh Parmesan cheese. Crunchy cauliflower, meaty Roma tomatoes, organic sweet Italian sausage baked and topped with crispy quinoa crust. May I also suggest simpler skillet cauliflower gratin!?

Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust. | ifoodreal.com

I love to add organic chicken or turkey sausage to my meals occasionally. It is convenient and flavours the dish with its spices but the fat content is high. To stick to my moderation principle, I used half sausage and half chicken breast. Just like in these chicken quinoa bowls with mango and black beans, and cheeseburger quinoa casserole.

This quinoa casserole was so easy and good! I was able to put it together after a 6 hour drive and my kids literally vacuumed the plates. I still get surprised what cooked vegetables they will eat or not, so just keep offering. Enjoy!

Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust. | ifoodreal.com

Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust. | ifoodreal.com

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Quinoa Gratin

5 from 3 reviews

Quinoa Gratin with Cauliflower, Tomato and Chicken Sausage. Healthy gluten free casserole that is chock full of veggies with crispy Parmesan quinoa crust.

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
Scale

Ingredients

  • 1 large head cauliflower, chopped into bite size pieces
  • 6 roma tomatoes, sliced into half rounds
  • 12 oz organic chicken sausage (pre-cooked or raw), sliced into half rounds (use gluten free for GF version)
  • 12 oz boneless & skinless chicken breasts, cut into small cubed
  • 5 garlic cloves, minced
  • 1/4 cup basil, minced
  • 1 tsp salt
  • 1 tsp ground black pepper

For the Topping:

  • 3/4 cup quinoa, dry
  • 1 + 1/2 cups water
  • 1 cup (2 oz) Parmesan cheese, grated
  • 3 tbsp olive oil, extra virgin
  • 1/4 cup basil, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat oven to 450 degrees F. In a large mixing bowl, add cauliflower, tomatoes, sausage, chicken, garlic, basil, salt and pepper. Mix to combine, pour into 9 x 13 baking dish and bake uncovered for 20 minutes.
  2. In the meanwhile, combine water and quinoa in a small pot. Bring to a boil, reduce heat to low and cook for 10 minutes. Remove from heat and let stand 5 minutes, fluff with a fork and transfer to a medium bowl. Add remaining Topping ingredients, mix and sprinkle on top of casserole. I pushed the quinoa topping inside the casserole a bit using a butter knife. Return to the oven, bake for another 10 minutes and then broil for 5 more minutes or until golden. Serve hot.

Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months.

Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

25 comments on “Quinoa Gratin

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  1. If I’m going to make ahead, would I complete all instructions & reheat in oven later? Or until the bottom portion & do topping when ready to eat? How long & what temperature, to reheat?

    1. Do it all at once. Reheat at 450 until warm. I would say 10 minutes. If baking from frozen increase baking time by 15-20 minutes I would say. I just check for doneness.

  2. I just made this…really tasty even though I didn’t have the sausage…and only the already grated parm. Next time hope to have all the ingredients…even fresh basil.

  3. I want to prepare this for freezing and then eating later. Should I bake/broil in the second step before freezing? Thanks!

  4. made for dinner last night. whole family loved it! I used cherry tomatoes instead because I love the sweet taste, plus a bit more fresh basil (everyone loves basil right??) lol great meal and plan to make again soon. 🙂

  5. This recipe is the bomb. I used an andouille chicken sausage and it added a little zip to the dish. The crunch of the Parmesan quinoa topping is outstanding. This recipe will be used many times in our kitchen.

  6. This is a superb recipe. My second recipe that I’ve tried of yours in one week. I made a few changes based on what Was in my kitchen. I omitted the sausage, used cilantro instead of basil. Delicious! Really a dish to put into regular rotation for healthy and flavorful eating. My home smells fragrant from cooking this and my other half said he is looking forward to eating this meal (leftovers) again tomorrow. This is a great recipe.

  7. This looks AMAZING…I can’t wait to try it! We’ve had some hot days in NY but I do plan to try this the minute Fall settles in. On another note, THANK YOU so much for sharing all these recipes! My doctor confirmed about a year ago that I have gluten sensitivities. It’s been such a struggle and I’m finally getting the hang of things. Your recipes will help make things super easy for me. Looking forward to more yumminess 🙂

    1. Hi, Melissa. You are welcome! I can totally understand how hard it is to live gluten free. To eat outside the home is the biggest struggle! I agree. IT’s like to eat clean whole foods outside my kitchen is quite challenging. I will be making more gluten free recipes in the nearest future…

  8. This recipe looks & sounds very tasty! The only thing I was wondering about is when do you add the 12 oz boneless & skinless chicken breasts, cut into small cubed? Did you use cooked or raw chicken? Thank you!

      1. I came across your blog this morning. I read with interest your gratin but am concerned about the use of RAW chicken….you replied to another person that you were going to fix this but I see RAW still there. I might go for the sausage uncooked but NOT the chicken in this dish. Too risky!!!!

        1. No, I missed in the recipe directions where to add chicken and that was the reader was asking about and that is what I fixed. There is nothing risky with using raw chicken in this dish – it gets fully cooked. Especially chicken breasts in small cubes takes minutes to cook through.

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