Summer Vegetable Quinoa Ranch Gratin

  • Author: The Kitchen Whisperer

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  • 1 cup quinoa
  • 1 tablespoon butter (unsalted)
  • 1 1/2 cups chicken stock
  • 3 eggs
  • 1/4 cup milk
  • 1 cup shredded zucchini
  • 1 cup shredded squash
  • 1 cup button mushrooms
  • 1 cup caramelized onions
  • 1 cup shredded mozzarella
  • 1 1/2 tablespoon Buttermilk Ranch Seasoning Mix
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup grated Asiago (or more if you like – I liked almost 1/2 of a cup).


  1. Preheat the oven to 375 degrees.
  2. Put the quinoa and butter in a pan and saute over medium for about 5-7 minutes or until the quinoa smells nutty. They will also get slightly browned (don’t burn them!). Also, stir gently while they are cooking.
  3. Pour the chicken stock and bring just to a boil.
  4. Once it boils, reduce the heat to low, cover and cook for 12-15 minutes or until the liquid is all dissolved.
  5. Butter an 8×8 glass pan.
  6. Gently beat the eggs.
  7. Add the milk and whisk to incorporate.
  8. Add in the Buttermilk Ranch Seasoning Mix and pepper, whisk.
  9. Add in the vegetables and stir to coat.
  10. Add in the quinoa (it can be hot, that’s ok) and combine well. The mixture will be moist though not sopping wet. If it appears too dry you can add a 1/8 cup of milk but you shouldn’t need to.
  11. Add in the mozzarella and mix.
  12. Pour into the prepared pan.
  13. Add the Asiago cheese on top.
  14. Bake for 25-30 minutes or until just set and the top is slightly golden.*
  15. *Note: Once it got slightly golden I actually broiled it for about 2-3 minutes as I wanted more of a crust.
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