Vegetable Quinoa Flan
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 2½ cups cooked vegetables, diced (corn, carrot, red bell pepper, asparagus, broccoli, green beans, etc.)
  • 1 cup cooked quinoa
  • 5 eggs
  • 1½ cup Half & Half or unsweetened evaporated milk
  • ½ cup Parmesan cheese, grated
  • 1 tablespoon butter, melted
  • Salt and pepper
  • ¼ teaspoon nutmeg, grated
  • 2 cups Bechamel sauce**
  • Chopped parsley to garnish
  1. Preheat the oven to 350ºF.
  2. In a bowl combine the vegetables, quinoa, eggs, Half & Half, Parmesan cheese, butter, salt, pepper, and nutmeg. Pour in an oiled pyrex or baking pan.
  3. Put this inside a larger roasting pan and fill with hot water up to 1 inch.
  4. Bake for 45 minutes or until set.
  5. Take off the oven and serve hot or warm with Bechamel sauce.
  6. ** To make Bechamel sauce melt 3 tablespoons butter in a saucepan. Add 3 tablespoons all-purpose flour, stirring until well incorporated. Add 2 cups hot milk, lower the heat and simmer until slightly thick. You may add 1 bay leaf to the sauce. Season with salt and white pepper.
Recipe by PERU DELIGHTS at