Quinoa & Butternut Squash Gratin - cooking recipe

Ingredients

1 1/2 lbs butternut squash, peeled and diced
1 cup quinoa (organic)
2 cups water
1 teaspoon salt
2 tablespoons olive oil, divided
4 garlic cloves, minced
2 tablespoons shallots
2 eggs, lightly beaten
1 cup sharp cheddar cheese or 1 cup gruyere cheese, shredded
1/2 cup whole wheat breadcrumbs
salt and pepper

Preparation

Preheat oven to 400.
Spray a 2-quart dish with nonstick cooking spray.
Peel and cube the butternut squash, then put in a microwave safe bowl.
Microwave on high for 3-5 minutes until squash is soft and tender.
Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.
Transfer squash and quinoa to a large pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals.
Remove from heat and let rest.
Meanwhile, heat 1 tablespoons olive oil over medium heat in a small frying pan.
Add shallots and cook 3 minutes.
Add garlic and cook a minute or two longer, being careful not to let garlic burn.
Pour over quinoa and squash mixture, mixing thoroughly.
Add eggs, 3/4 cup of the cheese, and salt and pepper to taste.
Transfer to prepared baking dish.
Sprinkle remaining cheese and bread crumbs over gratin.
Drizzle remaining 1 tablespoons of olive oil on top and bake for 35-45 minutes or until top is golden brown.