Quinoa gratin with sausages is a revisited gratin recipe, inspired by ingredients from the Andes. Quinoa, a protein-rich, gluten-free grain, is combined with sausage and peppers for a complete, nourishing dish perfect for a family meal. With its soft texture, this quinoa gratin will please the whole family, while bringing an original touch to the table.

Quinoa gratin with sausages

South America

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Preparation time 10 mins Cooking time 40 mins Total time 50 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 200 g quinoa (rinsed and drained)

• 4 gluten-free sausages (such as Toulouse sausages, smoked sausages, mild chorizo ​​or merguez according to your taste)

• 1 chopped onion

• 1 red pepper, cut into small cubes

• 2 cloves of garlic, finely chopped

• 200 ml fresh cream

• 100 g grated cheese (parmesan, cheddar or gruyere)

• 2 tbsp olive oil

• 1 tsp sweet paprika

• 1 tsp ground cumin

• Salt and pepper, to taste

• Fresh parsley, chopped, to garnish

Preparation

1. Cooking the quinoa: In a saucepan, cook the quinoa in twice its volume of water (about 400 ml), or following the instructions on the package. Once cooked and the water absorbed, fluff the quinoa with a fork and set aside.
2. Prepare the sausages and vegetables: While the quinoa cooks, heat the olive oil (or without oil) in a large skillet over medium heat. Add the sausages cut into slices and fry them until golden brown. Remove them from the pan and set aside.
3. Brown the vegetables: In the same pan, add the onion, red pepper and garlic. Saute vegetables until tender and fragrant, about 5 minutes. Add the paprika and cumin, and cook for another 1 to 2 minutes.
4. Assemble the pastel: Preheat your oven to 180°C. In a large bowl, combine the cooked quinoa, vegetables, browned sausage, crème fraîche and half of the grated cheese. Salt and pepper to taste.
5. Baking: Pour the mixture into a gratin dish and sprinkle the top with the rest of the grated cheese. Bake for 20 to 25 minutes, or until the cheese is golden and slightly crisp.
6. Finishing and serving: Remove from the oven, let the quinoa pastel rest for a few minutes. Garnish with chopped fresh parsley.

Note

You can replace quinoa with millet.

Keywords: gluten-free quinoa and sausage gratin, gluten-free South American recipe,

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