Quinoa and Squash Gratin Recipe (2024)

Would you confirm if the “1 cup cooked quinoa” is measured after cooking? One cup in total doesn’t seem like it would be enough but seems that’s how it’s written

Wish we had the nutritional info for this—and all NYT recipes.

Very flavorful! Used chicken bouillon for the quinoa & therefore omitted salt. Made the whole thing in a cast-iron skillet, & some quinoa & cheese that sank got a little crusty on the bottom; I'll reduce the cooking time slightly next time. Added a handful of bottom-of-the-bag sweet potato chips on top for the last few minutes of baking for more texture. Next variations: adding mushrooms, putting cheese on top of set egg mixture (not in it), & adding sliced tomatoes on top near the end of baking

I found this very bland and entirely not deserving of the 1 hour it took to make (prepping the ingredients, sautéing, baking, washing the three pans it required...) Will not make again.

I made this with 1 cup raw quinoa, cooked with 2 cups water -> 3 cups of cooked quinoa. It fit exactly perfectly in my 2 quart baking pan.

I used teff instead of quinoa. 1/2 cup raw teff cooked in 1 cup of water.

Made this and after reading the comments, added mushrooms. Also added some chopped kale to make it a little more robust. Didn’t have gruyere, so had to use smoked gouda. Perfection. Will absolutely be making this again! Middle school kids also loved it.

I added chopped red pepper, but still found this bland and it needed more cheese to stick together. It wasn't really a gratin.

I loved this dish. I used one cup of *cooked* quinoa and it was the perfect amount. Be sure to season with salt and pepper at the steps indicated for full flavor. I used sharp cheddar!

Used farro and cheddar cheese instead. Delicious! Great way to use up a bumper crop of summer squash.

I have a lot of food sensitivities, centered around Low Fodmap and the one food that always feels good in my system is quinoa. I really enjoyed this dish! I made it exactly as scripted with the exception of cooking chopped fennel in a tablespoon of garlic flavored olive oil.Next time I might put in a bit more greens or red pepper, but on first try really nice. Thanks

This dish was mostly boring even after I added some “zing” spice to it. We won’t make it again.

This is such a great recipe to base variations off of.

What a great way to use the bounty of summer squads I have in my garden. I added a minced jalapeño and some chopped kale from the garden. I prepared the squash and quinoa a few hours in advance, then added in the egg mixture (supplemented with a few tablespoons of heavy cream). Everyone loved it and the leftovers were equally delicious.

I made this with 1 cup of raw quinoa (about 2.5 cups cooked) and a generous amount of smoked gouda cheese as someone suggested. Also added some chard 5 minutes into the zucchini saute and an extra egg. It was absolutely delicious! Plus the benefit of leftovers for another meal:)

Used about half mushrooms added 1/4 c cream and slightly more cheese topped w roasted sliced almonds for crunch - very good with these additions

Agree that mushrooms make a nice addition. I had some to use up (cremini and sh*take). Also agree that this is basically a frittata. That's not a bad thing--in fact it would make a nice breakfast. A little Frank's hot sauce gave it some zip. A variety of cheeses would work well with this--use what you've got. With the quinoa, eggs and cheese there's a nice amount of protein in this. A side salad is warranted. A nice weeknight meal but nothing I feel the need to make again.

I had high hopes for this, but I won't make it again. I made it as directed, but the result was not what I would call a gratin. It was too egg heavy, so baking it made it closer to a frittata than a gratin. Flavors were good, but it didn't turn out like I expected. I would use maybe 1 or 2 eggs at most.

Good as specified. Could add more spice of some sort, and maybe another veg (delicata?)

This was yummy and fairly easy. I added a small red pepper when I sautéed the onions, and it gave it some color and nice added flavor. I cooked up 3/4 of a cup of quinoa in the rice cooker which came out to about a cup and a half once it was cooked, and that was fine. I also sprinkled a little cheese on top around 10 minutes before the end, which made for an extra nice crust.

Has anyone tried this with winter squash? I have a beautiful looking kabocha squash sitting in my kitchen and would love to add it to this recipe - just curious if cooking times might be different with a hard squash?

This is delicious -- my dinner guests loved it and asked for the recipe, but it's interesting that the brief write-up doesn't mention the three eggs in it. It ends up being just this side of a breakfast dish, and, um, not sure how healthy it is. All that said, again, tasted great, easy to make, and yes, it's one cup of *cooked* quinoa, which in my case, ended up being about half a cup uncooked.