Quinoa and Zucchini Gratin
1 tablespoon olive oil
1 medium onion, chopped
Salt to taste
4 cloves garlic, minced
1 1/2 pounds zucchini, cut into small wedges
1 teaspoon Pimentón
1 teaspoon herbs de Provence
1 teaspoon chopped fresh rosemary
Black pepper to taste
3 large eggs
1 tablespoon soy sauce
1 cup cooked quinoa (cooked in chicken stock)
1/2 cup grated parmigiano (2 ounces)
1. Preheat the oven to 375° and Lightly oil a two-quart gratin. Heat a large skillet over medium heat and add the olive oil and onion. Cook, stirring, until tender, about five minutes. Add a little salt and the garlic. Cook, stirring, another minute. Add the zucchini, herbs de Provence and rosemary. Cook, stirring, until the zucchini is tender, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.
2. Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season and transfer to the gratin. Bake 30 minutes, until the top is golden brown. Serve hot or at room temperature.
Yields 4 to 6 servings.