Vegetable gratin with mozzarella & quinoa
Discover a complete and colorful vegetarian gratin, combining tender quinoa, sun-ripened vegetables, and melted mozzarella.
4 people
Easy
€€ - €€€
430 kcal/serving
Préparation
Cook the quinoa in salted boiling water (10-12 minutes) as indicated on the package, then drain (Double Strainer). Cook the quinoa in salted boiling water (10-12 minutes) as indicated on the package, then drain (Double Strainer).
Wash the vegetables and remove the seeds from the bell pepper. Cut them into strips or slices (Super Dicer) and slice the mozzarella (Tomato Knife).
Thinly slice the peeled onion and garlic (MandoJunior). Spread them in the Voila 1.7 L dish, mix with olive oil, and cook covered, valve open, for about 3 minutes at 600 watts.
Add the quinoa, salt, pepper, some chopped basil, and mix, then spread the cut vegetables on top and finish with a layer of mozzarella.
Cook uncovered for about 35 minutes in a preheated oven at Th 6 or 180°C with fan. The top should be nicely browned.
Add fresh basil when serving.
Ustensiles
Ingrédients
- 200 g of zucchini
- 1 red bell pepper
- 1 eggplant (± 250 g)
- 150 g quinoa
- 2 balls of mozzarella
- 1 onion
- 1 clove of garlic
- 1 small bunch of basil
- 2 tbsp olive oil
- Salt and pepper