Chard and Quinoa Gratin

Ingredients

• 2 bunches of swiss chard leaves
• 1/4 cup olive oil
• 2 large onions, diced
• 1 tsp dried thyme
• 1 cup white wine
• salt and pepper
• 1 28-oz can of tomatoes
• 1/2 lb gruyere, grated
• 2 cups broth
• 1 cup quinoa
• 1/2-1 cup fresh breadcrumbs
• 3 tbsp butter, melted

Directions

1. Preheat the oven to 375F.
2. Blanch the chard, squeeze it out, and chop coarsely.
3. Cook the onions in the oil until they are translucent.
4. Put the quinoa and broth into a small pot and bring to a boil. Reduce heat and simmer for 15-20 minutes until the quinoa is done (most of the liquid will be absorbed, and the quinoa will be softer and the little rings around the grain will be visible).
5. When the onions are translucent, add the chard, thyme, and wine to the onions, and cook until the wine reduces by 3/4.
6. Season with salt and pepper.
7. Mix together the greens mixture, quinoa, half the grated cheese, and tomatoes. If the mixture seems dry and sticky, stir in 1 cup of broth.
8. Generously butter a 9x13" baking pan.
9. Toss the remaining melted butter with the breadcrumbs to coat them.
10. Spread the greens mixture evenly in the pan, then top evenly with the remaining cheese and then the buttered breadcrumbs.
11. Bake 30-35 minutes, until it's bubbling and browning on top.

Notes

The original recipes this is based on used a loaf of stale bread or cooked wild rice instead of quinoa, and kale instead of chard, and emmentaler instead of gruyere. So, this is probably pretty flexible. I think if you top anything with cheese and breadcrumbs and bake it most likely it will taste good. :) Sara 17:39, 3 April 2013 (UTC)