This Thai flavoured quinoa and broccoli gratin is a new take on an old classic. This recipe is a versatile side dish that fits in well with many meals or is equally good on its own. Start by making the quinoa first and then layer in a dish to top off with the broccoli gratin. The unique combination of tastes make this dish a flavour sensation. Try it tonight by following these simple instructions.
Serves 6-8
Ingredients for the quinoa:
- 250g cooked quinoa
- 200g cherry tomatoes, halved
- 1 large carrot, grated
- 20g fresh mint leaves
- 20g fresh basil leaves
- 5g ginger, finely chopped
- 125g peanuts, roughly chopped
Ingredients for the gratin:
- 1 small onion, finely chopped
- 1 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 3/4 tsp salt
- 1/4 tsp ground black pepper
- 250ml low fat milk
- 800g broccoli, chopped
- 125g Cheddar cheese, grated
- 3 Tbsp butter, melted
- 80g bread crumbs
- 1/4 cup Parmesan cheese
Instructions:
- Preheat your oven to 180 degrees Celsius.
- Cook quinoa as instructed on the packet and allow to cool.
- Gather the mint leaves, basil leaves half of the peanuts and ginger. Blend together in a blender until they make a rough mix.
- Mix the roughly mixed seasoning into the cooled quinoa thoroughly and add the halved cherry tomatoes.
- Layer in the bottom of a baking dish and set to one side.
- Sauté the onion in the olive oil for five minutes in a saucepan over a medium heat.
- Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds.
- Add the salt, pepper and milk to the pan and stir constantly for 3 to 5 minutes until the sauce thickens.
- Stir broccoli and cheese into the sauce, bring the mixture to just a simmer and then remove from heat and turn it out to layer it evenly over the quinoa.
- In a separate bowl stir together the melted butter, bread crumbs and parmesan cheese, then sprinkle the bread crumbs over the gratin.
- Bake the gratin in the preheated oven for 15 to 20 minutes, until it is hot and bubbly and the bread crumbs have turned golden brown.
- Remove from the oven and allow the dish to settle before serving.
- Sprinkle the remaining peanuts over the top and your Thai flavoured quinoa and broccoli gratin is now ready to eat.
