Eggplant, Chard and Tomato Quinoa Gratin
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A healthy vegan and gluten-free main dish quinoa gratin made with eggplant, chard, and tomatoes.
  • Olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 large bunch chard, stems removed and roughly chopped (about 3 cups packed)
  • 1 medium eggplant, diced
  • 2 cups diced tomatoes
  • 2 cups cooked quinoa
  • 2 sprigs fresh rosemary, leaves only, finely minced
  • salt and pepper, to taste
  • 1 cup toasted breadcrumbs (I used 2 slices of gluten-free multigrain bread)
  1. Preheat oven to 400 degrees F.
  2. Heat a tablespoon of olive oil in a large skillet. Add the onion and cook until it starts to turn golden, about 5-10 minutes. Add the minced garlic and cook a little longer. Next add the chard and cook for a few minutes until it wilts. Transfer the chard and onion to a 8"x11" casserole dish.
  3. Add 2 tablespoons of olive oil back to the pan and heat. Add the eggplant and season with a little salt and pepper. Cook until eggplant starts to brown and softens, about 10 minutes. (If it starts to stick, add more olive oil.) Transfer the eggplant to the casserole dish. Add the diced tomatoes, quinoa, rosemary and a little more salt and pepper. Stir to combine.
  4. Sprinkle the toasted breadcrumbs evenly over the top of the casserole. Place in the oven and bake for 20 minutes, or until it is heated through and the top is golden brown. Serve hot.
Recipe by Cafe Johnsonia at