Ingredients for 4 people
Preparation
In a sufficiently deep pan, brown the quinoa with 1 tablespoon of olive oil. Once the quinoa begins to brown, add 4 cups of water and bring to a boil. Cook until all the water is well absorbed.
While the quinoa is cooking, prepare a second skillet and heat some oil in it. Cut the leek into thin rings to brown in the pan (you can also opt for steaming). Cook over very low heat for a quarter of an hour.
Mix the fresh cream and nutmeg in a bowl.
In the bottom of your gratin dish, place a first layer of quinoa, then a layer of leeks. Add the cream on top and sprinkle with Parmesan.
Put your dish in the oven at thermostat 6, at 180°C for about 20 minutes.
