Recipe

First course

Gluten Free Quinoa and Zucchini Bake

By FDL

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Gluten Free Quinoa and Zucchini Bake
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Quinoa is the ideal substitute to wheat because of its proteins similar to gluten: try this delicious and gluten-free quinoa and zucchini bake recipe at home!

Ingredients
Ingredients
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  • Cooking time
  • Recipe category First course
  • Recipe yield 4
Preparation

To prepare an easy gluten-free quinoa bake with zucchini start cooking the quinoa according to the packet instructions. Drain, rinse and set aside.

Bring a large pan of salted water to a boil and blanch the zucchini for 2 minutes. Drain well and set aside.

Heat the oven to 200C (180C fan).

Melt the butter in a pan and stir in the flour. Cook for 2 minutes, stirring all the time then add the milk and the mustard.

Bring to a boil, then turn the heat down and cook gently for 10 minutes, stirring occasionally. Season with salt and pepper.

Layer the quinoa and zucchini in an ovenproof dish, finishing with a layer of zucchini. Pour over the sauce and bake for 30 minutes until bubbling and brown: the quinoa bake is ready to be served.

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