Quinoa gratin with sausage is a modern twist on the classic gratin, inspired by Andean ingredients. Quinoa, a protein-rich and gluten-free grain, is combined with sausage and bell peppers for a complete, hearty dish, perfect for a family meal. With its creamy texture, this quinoa gratin will please everyone, while adding a unique touch to any dinner table.

Quinoa gratin with sausages

South America

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Preparation time: 10 minutes Cooking time 40 minutes Total time 50 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Portions

• 200g of 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 bell pepper, cut into small dice

• 2 cloves of garlic, finely chopped

• 200 ml of fresh cream

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

• 2 tablespoons of olive oil

• 1 tsp sweet paprika

• 1 tsp ground cumin

• Salt and pepper, to taste

• Fresh chopped parsley, for garnish

Preparation

1. Cooking the quinoa: In a saucepan, cook the quinoa in twice its volume of water (approximately 400 ml), or according to the package instructions. Once cooked and the water absorbed, fluff the quinoa with a fork and set aside.
2. Prepare the sausages and vegetables: While the quinoa is cooking, heat the olive oil (or oil-free) in a large skillet over medium heat. Add the sliced ​​sausages and cook until browned. Remove them from the skillet and set aside.
3. Sauté the vegetables: In the same pan, add the onion, red bell pepper, and garlic. Sauté the vegetables until they are tender and fragrant, about 5 minutes. Add the paprika and cumin, and cook for another 1 to 2 minutes.
4. To assemble the pastel: Preheat your oven to 180°C (350°F). In a large bowl, combine the cooked quinoa, vegetables, browned sausages, crème fraîche, and half of the grated cheese. Season with salt and pepper to taste.
5. Oven baking: Pour the mixture into a gratin dish and sprinkle the remaining grated cheese on top. Bake for 20 to 25 minutes, or until the cheese is golden brown and slightly crispy.
6. Finishing and serving: Once out of the oven, let the quinoa pastel rest for a few minutes. Garnish with chopped fresh parsley.

Note

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

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