Spring vegetables gratin with gourmand quinoa


Recipe preparation
  • In a pan bring the water to a boil
  • Boil all vegetables for 20 minutes
  • Rinse and peel the asparagus and the carrots. Dice the asparagus and slice the carrots. Save some asparagus tips on the side
  • Cook it with the peas and the French beans in boiling water for 20 minutes
  • Preheat the oven to 180°C (gas mark 6)
  • Prepare the Tipiak Organic Gourmand Quinoa as indicated on the pack
  • Prepare the béchamel sauce
  • Once the vegetables are cooked, mix it with the Quinoa and the béchamel sauce
  • Add a bit of olive oil, lime juice, salt and pepper
  • Put the preparation in a gratin dish and put some asparagus tips on top
  • Cook for a few minutes
  • Before you serve, add some basil on top


  • Save time, buy ready-made béchamel sauce, and buy frozen carrots!


  • 1 bunch of green asparagus
  • 5 average-sized carrots
  • 200 g of frozen peas
  • 150 g of frozen French beans
  • 300 g of Tipiak Organic Gourmand Quinoa
  • Béchamel sauce: ¼ l of milk, 2 tablespoons of flour, 20 g of butter, nutmeg, salt
  • Olive oil
  • Lime juice
  • Salt, pepper
  • Basil

Used in the recipe

Products used

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