Tricolor quinoa gratin
Bruno Albouze · ♥ 2.8K likes · 70K views · 5 min video
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Read about quinoa in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- shallots
- garlic
- carrots
- parsley
- eggplants
- Roma tomatoes
Chop the shallots and garlic, dice the carrots, chop the parsley, and slice the eggplants and Roma tomatoes.
- olive oil
- salt
Season the eggplant slices with olive oil and salt, arrange overlapping on a plate with the tomato slices, wrap tightly and microwave 10 minutes or until fork tender.
Precooking eggplant and tomato in the microwave
- butter
Heat butter and olive oil until foamy; cook the carrots about 5 minutes.
Add the shallots and cook until translucent without colour, keeping hot water or stock on the side.
- pepper
Add a fair amount of garlic, season with salt and pepper, then add the quinoa and stir until it crackles, as with arborio rice.
Adding the quinoa and the stock
- 1 parts tricolor quinoa
- 2 parts hot stock
Add the hot stock at two parts liquid to one quinoa; cook 10 minutes uncovered, then 5 minutes covered with the flame off.
- cheese
- breadcrumbs
- Parmigiano
Layer quinoa, cheese, parsley, the eggplant and skinned tomatoes, more cheese, parsley and quinoa again; top with breadcrumbs mixed with Parmigiano and olive oil.