Quinoa with Butternut Squash Gratin

• 1-1/2 lb. butternut squash peeled and diced
• 1 cup organic quinoa
• 2 cups water
• 1 tsp. salt
• 2 Tbsp. olive oil, divided
• 4 cloves garlic, minced
• 2 Tbsp. shallots
• 4 eggs
• 1 cup shredded Gruyere cheese
• 1 slice Italian bread
• salt and pepper to taste
  Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.
  If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above. Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing. Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

from: http://healthycooking.suite101.com/article.cfm/quinoa_and_butternut_squash_gratin#ixzz0XoSUN1Im