Pumpkin and quinoa gratin

An autumn gratin that combines tender pumpkin and quinoa, bound with egg and baked until golden. High in plant protein and fibre, it makes a complete, gentle and comforting dinner.

Prep: 20 min  |  Cooking: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 198 kcal · 8 g protein · 22 g carbohydrate · 7 g fat

Ingredients

• 800 g pumpkin
• 150 g quinoa
• 2 eggs
• 1 onion
• 80 g grated cheese
• nutmeg, salt, pepper

Method

1. Cook the quinoa. Steam the diced pumpkin until part-cooked.
2. Soften the onion.
3. Mix the pumpkin, quinoa, onion, eggs and half the cheese.
4. Pour into a dish, sprinkle with the remaining cheese and bake for 25 minutes.

Nutritional benefits

The quinoa turns this gratin into a complete dish: plant protein, fibre and gluten-free carbohydrate. The pumpkin provides beta-carotene and a naturally tender texture for few calories, and the egg and cheese protein and calcium. A balanced, seasonal dinner.

Variations and substitutions

• With red kuri squash (no need to peel) or butternut.
• Dairy-free: use nutritional yeast.
• With spinach or lentils.
• With spices: curry, cumin.

Storage and make-ahead

Keeps for 3 days and can be reheated in the oven. Freezes in portions.

💡 Good to know

Steam the pumpkin first and drain it well: if it is too wet, it will make the gratin soggy.

Related reading

Discover more vegetarian recipes · high-protein recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: pumpkin · quinoa · eggs · onion · cheese.

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