Vegetable Quinoa Gratin

When it starts to cool down outside, not all at once but that slow creeping-in cold, I find myself reaching for the sort of dishes that fill the kitchen with warmth… and good honest smells. Things that come out of the oven golden and bubbling, with corners a little crisp and browned from cheese, and filling enough that you don’t feel the need to fuss with a side dish. That’s where this vegetable gratin with quinoa comes in – ah, it’s cozy in the best way. Nutty, soft quinoa tucked in with bright roasted vegetables – zucchini, peppers, some broccoli too – and then there’s this generous cap of melty cheese that ties it all together. It’s nothing too fancy, but it makes the house smell like you’ve done something nice for yourself, or someone else.

Why You’ll Crave It

• Deeply satisfying – warm, creamy, and savory with just enough bite from the grains
• An excellent fridge-clearer – use up leftover bits of veg before they wilt away
• Protein-packed from the quinoa so it’s filling without being heavy
• Crispy-cheesy top layer is irresistible (and honestly, the best part)
• Easily adaptable – swap veggies, switch cheeses, make it your own every time

The first time I made this was in the dead of winter, and I remember eating it straight out of the baking dish by the window, watching the snow fall… very contentedly.

What You’ll Need

• Quinoa: 200g uncooked – rinsed thoroughly before cooking to keep it from tasting bitter
• Zucchini: 1 medium, sliced into half-moons or quarters depending on size
• Bell Pepper: 1 whole – any color works, but red adds a nice sweetness
• Carrot: 1 large, peeled and thinly sliced (adds a gentle earthy note)
• Broccoli: about 100g, broken into small florets
• Vegetable Broth: 150ml – makes it just a bit creamier without adding cream
• Grated cheese: 100g, something melty like mozzarella or Gruyère – or a mix
• Salt and pepper: Season as you go, not just at the end!
• Olive oil: Just a drizzle for roasting and sautéing – nothing fancy needed

Easy How-To

Cook the Quinoa

First things first – rinse 200g of quinoa under cold water. This helps take away the bitterness (quinoa has a saponin coating, which tastes kind of soapy if you skip this). Cook it in 2 parts water – so about 400ml – bring it to a gentle boil, then lower the heat and simmer covered for 12-15 minutes until fluffy. Let it sit covered off the heat for 5 more minutes if you can. It magically finishes itself that way.

Prep the Veggies

While the quinoa simmers, go ahead and chop your vegetables – zucchini into slices, bell pepper into strips or chunks, carrots thin so they soften nicely, and broccoli into small florets so they don’t overpower. Nothing too scientific. Just keep the pieces around the same size so they cook evenly.

Sauté ‘Em Up

In a large pan, heat a good glug of olive oil over medium heat – not too hot. Cook the vegetables gently for about 6-7 minutes, seasoning with a little salt and pepper. You want them softening, not really browning – keeping some bite but taking the raw edge off.

Combine & Stir

Once everything’s cooked, stir the quinoa into the pan with the vegetables. Add in the broth and a little more seasoning to taste. Mix it well, so the broth gets absorbed and the mixture loosens ever so slightly – not soupy, just creamy enough to come together.

Assemble the Gratin

Grab a medium baking dish (no need to grease it if it’s ceramic or enamel). Spoon the quinoa-veggie mix into the dish and nudge it out to an even layer with a spatula or the back of your spoon. Flatten it gently – nothing too packed.

Cheese Time

Scatter your grated cheese over the top… be generous. Let it fall into little corners and pockets. That’s where it gets all gooey and golden during baking. A little extra cheese never hurt anyone.

Bake Until Golden

Pop the dish into your preheated oven (200°C – about 400°F) and bake for 15 to 20 minutes. The cheese should go bubbly and spotty-golden. If you like it extra browned, a few minutes under the broiler at the end works wonders – but keep an eye on it.

Cool Slightly & Enjoy

Wait a few minutes before digging in. It holds together better, and the quinoa settles into something almost creamy beneath the crispy top. Serve warm. Maybe with a drizzle of olive oil. Maybe not. Depends on the day.

Good to Know

• If the top’s browning too fast but the inside isn’t hot yet – just cover loosely with foil and keep baking a little longer
• Forgot to pre-cook the quinoa? You can soak it for 15-20 minutes in hot water, then cook it fast in a covered sauté pan while you prep the veg
• I’ve been known to eat the leftovers cold from the fridge while standing barefoot in the kitchen – it holds up, truly…

Serving Ideas

• Lovely on its own, but also great with a crisp green salad on the side – something lemony to contrast the warm flavors

Top Tricks

• Layer the cheese halfway through (a bit inside, most on top) if you’re after that gooey-pockets effect rather than just a crispy top

Frequently Asked Questions

Can I use different vegetables in the gratin?

Yes, absolutely. Use what you have – baby spinach, cauliflower, even leftover roasted squash. Just slice any hard vegetables thinner so they cook evenly.

Is this dish suitable for meal prep?

It’s perfect for that. Keeps well for 3-4 days in the fridge, and reheats in the oven or microwave without losing too much texture.

Can I make this dish vegan?

Definitely. Use a plant-based cheese or nutritional yeast for a cheesy flavor, and make sure your broth is vegan too.

What other grains can I use instead of quinoa?

Brown rice, millet, or even pearl barley could work – just cook them fully before using, and adjust the broth if needed so it doesn’t become mushy.

How can I add protein to this dish?

Toss in some cooked chickpeas, white beans, or shredded rotisserie chicken when you combine everything. Makes it even heartier.