Sweet Potato, Quinoa and Butternut Squash Gratin

1. Preheat oven to 350 degrees.
2. Heat olive oil over medium heat in a large saucepan. Add shallot, garlic, chipotle chili, garlic and adobo sauce and cook for 3 minutes. Add 4 T quinoa flour and thyme and cook for to more minutes, stirring constantly. Slowly stir in milk and whisk until well combined. Stir constantly for 3 minutes until mixture starts to thicken. Add parmesan cheese and cook until cheese melts. Remove from heat and salt and pepper to taste.
3. Bring a large pot of water to boil. Carefully place diced sweet potatoes in pot and boil for 4 minutes. Remove with a slotted spoon. Add squash and boil for 4 minutes. Drain.
4. Spray olive oil in an 11 x 7 baking dish. Add potatoes, squash and cooked quinoa and stir to combine. Cover with sauce and top with Gruyere cheese.
5. Bakes for 40 minutes. Preheat broiler and broil for an additional 3 minutes, until top is golden brown.

Make it Vegan: Use vegan cheese and the non-dairy milk of your choice. (I like unsweetened almond milk).

Make it Cleaner: Use nonfat milk, low-fat parmesan and cut the Gruyere in half.

Make it Gluten-Free: Hooray! This dish is gluten-free.

Make it Quick: This dish can be made through step 4 up to 24 hours in advance. Place in the oven cold and preheat oven. Bake for 50 minutes.

Reprinted with permission from Wendy Polisi’s The Quintessential Quinoa Cookbook (Skyhorse Publishing, 2012).