Ingredients for 4 people
Preparation
In a deep pan, toast the quinoa in 1 tablespoon olive oil until it starts to brown. Add 4 cups water, bring to a boil, and cook until fully absorbed.
Meanwhile, heat the remaining oil in a skillet. Slice the leek into thin rings and sauté over low heat for 15 minutes (or steam for a lighter option).
Mix the fresh cream with nutmeg in a bowl.
In a gratin dish, layer quinoa, then leeks. Pour over the cream mixture and sprinkle with Parmesan.
Bake at 180°C (thermostat 6) for 20 minutes until golden and bubbly.
