Mediterranean Bulgur & Quinoa Gratin
(5/5 - 1 reviews)
Main Course | Meat | Vegetables | Mediterranean
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@bluechefsite Looking for a hearty and healthy dish that's full of flavor? Look no further than this Mediterranean Bulgur and Quinoa Gratin recipe! This dish combines the nutty flavor of bulgur with the protein-packed goodness of quinoa, and is topped off with a delicious mix of Mediterranean vegetables, minced meat and spices. It's really easy to make and perfect for any occasion, so give it a try today! For the full recipe, look at the links in our bio! #food #cooking #recipe #cuisine #recette #koken #recept #fy #fyp #pourtoi #voorjou #maincourse #platprincipal #hoofdgerecht #meat #viande #vlees #vegetables #legumes #groenten #healthy #mediterranean #mediterraneen #mediterraans Aussi disponible en français - ook beschikbaar in het Nederlands
♬ Latin-style fun everyday BGM(815383) - Kohrogi
When we hear the word gratin , we often think of the classic combinations: chicory with ham in cheese sauce, gratin dauphinois or a dish with cauliflower. But of course nothing keeps us from giving it a Mediterranean touch, and that's exactly what we'll do here: zucchini, turnips and olives with a few well-chosen herbs are the tastemakers of this fabulous gratin - and to please myself I put in a good dose of pili-pili (reduce them or leave them out if spicy isn't your thing)!
I did it on a bed of quinoa & bulgur , because I think that's a really lovely combination , but it would of course also work on a bed of either or even couscous, so let your imagination work and experiment!
For the cheeses I opted for mozarella and parmesan this time, but for the enthusiast I can definitely recommend mixing in gorgonzola or another blue cheese, that gives the dish a little extra sharpness!
I did it on a bed of quinoa & bulgur , because I think that's a really lovely combination , but it would of course also work on a bed of either or even couscous, so let your imagination work and experiment!
For the cheeses I opted for mozarella and parmesan this time, but for the enthusiast I can definitely recommend mixing in gorgonzola or another blue cheese, that gives the dish a little extra sharpness!
Shopping List
Servings:
-
6
6
+
- bulgur - 200 gr.
- quinoa - 200 gr.
- grounded beef - 600 gr.
- zucchini - 1 piece
- turnip - 2 pieces
- black olives - 150 gr.
- red onions - 2 pieces
- celery - 2 pieces
- garlic - 5 cloves
- tomato paste - 1 can
- grated mozarella - 150 gr.
- parmesan - 50 gr.
- white wine - 150 ml
- smoked paprika powder - 2 teaspoons
- turmeric - 2 tablespoons
- pili-pili - 2 teaspoons
- coriander - 1 bouquet
- olive oil - 50 ml
- pepper & salt - to taste
Hint
If you make the dish in advance and keep it in the fridge awaiting final finishing, put it in the oven at 180 degrees for 25 minutes, instead of the eight minutes under the grill!
Always check the instructions for your bulgur & quinoa to find out what cooking time it needs, it sometimes differs from brand to brand...
When we hear the word gratin , we often think of the classic combinations: chicory with ham in cheese sauce, gratin dauphinois or a dish with cauliflower. But of course nothing keeps us from giving it a Mediterranean touch, and that's exactly what we'll do here: zucchini, turnips and olives with a few well-chosen herbs are the tastemakers of this fabulous gratin - and to please myself I put in a good dose of pili-pili (reduce them or leave them out if spicy isn't your thing)!
I did it on a bed of quinoa & bulgur , because I think that's a really lovely combination , but it would of course also work on a bed of either or even couscous, so let your imagination work and experiment!
For the cheeses I opted for mozarella and parmesan this time, but for the enthusiast I can definitely recommend mixing in gorgonzola or another blue cheese, that gives the dish a little extra sharpness!
I did it on a bed of quinoa & bulgur , because I think that's a really lovely combination , but it would of course also work on a bed of either or even couscous, so let your imagination work and experiment!
For the cheeses I opted for mozarella and parmesan this time, but for the enthusiast I can definitely recommend mixing in gorgonzola or another blue cheese, that gives the dish a little extra sharpness!
The Method
- Cut the celery and peeled onions into small pieces.
- Peel the turnips and cut the turnips and zucchini into 1 cm cubes.
- Peel and finely chop the garlic, also finely chop the coriander.
- Cut the olives in half lengthwise.
- Boil the quinoa & bulgur in salted water for ten minutes and drain. Cover the bottom of your oven dish with it.
- Heat the oil and sautée the onions and celery. After five minutes on a low heat, add the garlic. A minute later, the diced turnip and zucchini can be added. Let it simmer for another five minutes while you keep stirring.
- Add all the spices and tomato puree and cook for a minute before adding the wine. Make sure everything is covered and top up with a little water if necessary. Simmer for ten minutes under a lid on a low heat.
- Stir the olives into the mixture and put it into the oven dish. Cover with the mixed grated cheeses and put them under the grill in the oven for 8 minutes.
- Bon appetit!
Hint
If you make the dish in advance and keep it in the fridge awaiting final finishing, put it in the oven at 180 degrees for 25 minutes, instead of the eight minutes under the grill!
Always check the instructions for your bulgur & quinoa to find out what cooking time it needs, it sometimes differs from brand to brand...
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Created on:Saturday 25 January 25 (updated on:Monday 3 February 25)
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