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    Home » MAINS

    Swiss Chard and Quinoa Gratin

    May 18, 2016 1 Comment

    Comforting gratin made with Swiss chard, quinoa, and cheese. Perfect vegetarian dinner for a chilly night.

    Comforting gratin of wilted chard, onion, quinoa, cheese, milk and breadcrumbs.

    Not that this stops me at all, mind you, but greens take up way too much real estate in the refrigerator for my husband, Carnivorous Maximus. So when colorful flounces of Swiss chard grabbed my attention at the market earlier this week, I knew that complaints about them crowding out his meat were in my future. I needed a solution to keep everyone happy. The solution: a cheesy Swiss chard gratin. You should know, cheese is our 'go-to' peacemaker. And to make it more of a meal for me, I added quinoa to the mix. Luckily, quinoa is the only grain he doesn’t greet with a toss of his head and a series of neighs, while pawing the floor.

    Casseroles like this gratin are flexible, so feel free to adjust to your liking. First I wilted the Swiss chard - 4 huge bouquets yielded barely a cup of wilted greens! Next I slid the tomatoes in to roast while some onion and garlic sautéed on the stove. Finally I stirred them together with the cheeses, eggs, milk, and spices. While it baked, I whipped up a topping of toasted breadcrumbs to spread over the gratin when I came out of the oven.

    When it was done, CM couldn’t wait to try it, and then asked for seconds. With this seal of approval, I feel confident this is a vegetarian casserole your whole family will like.

    Another hearty vegetarian gratin is this tomato gratin, with cauliflower, tomatoes, tofu and spinach in a yogurt - curry powder sauce. It's topped with sliced tomatoes, breadcrumbs and cheese.

    Tips for Omnivores

    If you must, stir in some crispy bacon lardons. Roasted chicken chunks is another good option. Add either to the casserole when everything else in combined into the dish for baking.

    Before moving onto the recipe, another recipe with Swiss chard and quinoa is this vegan Swiss chard recipe that sautés chard with quinoa, lemon, capers, and olives.

    Comforting gratin of wilted chard, onion, quinoa, cheese, milk and breadcrumbs.
    Print Recipe
    5 from 3 votes

    Swiss Chard Gratin with Quinoa

    This comforting gratin features colorful Rainbow Swiss chard. The addition of cooked quinoa and ricotta make it a filling, delicious vegetarian meal.
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Vegetarian Main Dish
    Cuisine: American
    Keyword: Chard Gratin, Swiss Chard Gratin
    Servings: 6 servings
    Author: The Wimpy Vegetarian

    Ingredients

    • 4 large bunches rainbow or green Swiss chard
    • ½ cup cherry tomatoes
    • ½ teaspoon kosher salt, divided
    • 4 teaspoons olive oil
    • 1 small yellow onion, diced (about ¾ cup)
    • 3 cloves garlic, minced
    • ½ cup ricotta cheese
    • ½ cup grated Swiss cheese
    • ¼ cup low-fat milk
    • 2 large eggs
    • ⅛ teaspoon black pepper
    • ⅛ teaspoon grated nutmeg
    • ¾ cup cooked quinoa
    • 1 tablespoon unsalted butter
    • ¾ cup breadcrumbs
    • 2 tablespoons pine nuts
    • 2 teaspoons Parmesan cheese, for garnish

    Instructions

    • Bring a large pot of well-salted water to a boil over high heat. Preheat the oven to 375°F, butter a casserole dish, and line a baking sheet with foil or parchment.
    • Remove the bottoms of the chard stems from just below the leaf, and reserve for another use (see below note). Slice the leaves horizontally into one-inch wide ribbons, and add to the boiling water. Reduce to a simmer and cook for 5 minutes, or until well wilted. (You may need to do this in batches.) Strain, and when cool enough to handle, squeeze as much water out as possible. Set aside.
    • Slice the tomatoes in half, toss in one teaspoon olive oil, and sprinkle with ¼ teaspoon salt and a light flourish of pepper. Spread the tomatoes on the baking sheet, their cut sides facing up. Roast for 20 minutes, or until slightly dried and puckered around the edges.
    • Add the remaining tablespoon of olive oil to a sauté pan over medium heat, and sauté the onion until soft, about 10 minutes. Stir in the garlic and cook an additional minute.
    • In a large mixing bowl, whisk together the cheeses, milk, eggs, salt, pepper, and nutmeg until well combined. Fold in the chard, tomatoes, cooked quinoa, and sautéed onions, and scrape into a casserole dish using a spatula. Bake for 30 minutes, or until bubbling.
    • Melt the butter in the sauté pan and add the breadcrumbs and pine nuts. Sauté until lightly toasted, about two minutes. Spread across the top of the baked casserole. Add a little Parmesan cheese for garnish on top.
    • Serve warm with a fresh green salad.

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    Reader Interactions

    Comments

    1. Michelle Montgomery

      June 01, 2016 at 5:48 am

      5 stars
      Delicious recipe is the perfect combination of healthy eating with delicious ingredients! Thank you for sharing, no doubt is a dish that will be amazing for my diet!

      Reply

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    Susan at The Wimpy Vegetarian

    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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