Quinoa, Spinach, and Hazelnut Gratin | PAYSAN BRETON

4 pers.

55 min

20 min

Quinoa, Spinach, and Hazelnut Gratin

Grated Emmental Paysan Breton

100 g Grated Emmental

Thick Crème Fraîche

50 g Thick Crème Fraîche

Garlic and Herb Whipped Cheese

100 g Garlic and Herb Whipped Cheese

Spinach

300 g Spinach

Quinoa

100 g Quinoa

Vegetable bouillon

1 Unit Vegetable bouillon

Red onion

1 Unit Red onion

Hazelnut

30 g Hazelnuts

Salt, pepper

1 Pinch Salt, pepper

Olive oil

1 Dessert spoon Olive oil

Preheat the oven to 180°C.
Roast the hazelnuts in the oven for 8 minutes.
Cook the quinoa in 2 times its volume of water with vegetable broth for 10 minutes on low heat.
Quickly sauté the chopped onion in a pan with a bit of oil and set aside.
Do the same with the spinach.
Mix the quinoa, spinach leaves, and onion, and pour into a gratin dish.
Crush the hazelnuts and sprinkle them on top of the gratin.
Dilute the Whipped Cheese with the crème fraîche and distribute it evenly over the dish.
Sprinkle with grated cheese.
Bake for 20 minutes and serve!

Quinoa has many health benefits: it's rich in fiber, vitamins, and minerals. This recipe is both indulgent and healthy!