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:
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x


  • 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


  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.