{"id":4415896,"date":"2026-09-08T08:00:54","date_gmt":"2026-09-08T12:00:54","guid":{"rendered":"https:\/\/epithelia.ca\/?p=4415896"},"modified":"2026-09-08T09:14:21","modified_gmt":"2026-09-08T13:14:21","slug":"tuna-and-artichoke-gratin-with-creamy-spinach-sauce-on-a-bed-of-quinoa","status":"publish","type":"post","link":"https:\/\/epithelia.ca\/en\/blogue\/gratin-de-thon-et-dartichauts-sauce-cremeuse-aux-epinards-sur-lit-de-quinoa\/","title":{"rendered":"Tuna and artichoke gratin with creamy spinach sauce on a bed of quinoa"},"content":{"rendered":"

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<\/div>
\n\t
\"Gratin<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Imprimer<\/a>\n\t\n\t\n<\/div>\n

Gratin de thon et d\u2019artichauts, sauce cr\u00e9meuse aux \u00e9pinards sur lit de quinoa<\/h2>\n
<\/div>\n\n
<\/div>\n
<\/path><\/g><\/svg><\/span> Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/path><\/g><\/g><\/svg><\/span> Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
Servings: <\/span>4<\/span><\/div>\n
<\/div>\n\n\n\n\n\n\n

Ingredients<\/h3>

Pour le quinoa<\/h4>
  • 1<\/span> tasse (180g)<\/span> de quinoa sec, rinc\u00e9<\/span><\/li>
  • 2<\/span> tasses (500 ml)<\/span> d\u2019eau ou de bouillon de l\u00e9gumes<\/span><\/li>
  • 1<\/span> c.\u00e0.s (15 ml) <\/span> d\u2019huile d\u2019olive<\/span><\/li>
  • Poivre<\/span><\/li><\/ul><\/div>

    Pour le gratin<\/strong><\/h4>
    • 2<\/span> conserves (environ 340 g \u00e9goutt\u00e9)<\/span> de thon dans l\u2019eau<\/span><\/li>
    • 1<\/span> conserve (398 ml)<\/span> de c\u0153urs d\u2019artichauts, \u00e9goutt\u00e9s et coup\u00e9s en quartiers<\/span><\/li>
    • 1<\/span> petit oignon<\/span> hach\u00e9 finement<\/span><\/li>
    • 1<\/span> gousse d\u2019ail<\/span> hach\u00e9e<\/span><\/li>
    • 1<\/span> c.\u00e0.s (15 ml) <\/span> d\u2019huile d\u2019olive<\/span><\/li>
    • \u00bd<\/span> tasse (50 g)<\/span> de mozzarella r\u00e2p\u00e9e<\/span><\/li>
    • \u00bc<\/span> tasse (20 g)<\/span> de parmesan r\u00e2p\u00e9<\/span><\/li><\/ul><\/div>

      Pour la sauce aux \u00e9pinards<\/strong><\/h4>
      • 4<\/span> tasses <\/span> d\u2019\u00e9pinards frais<\/span><\/li>
      • 1<\/span> 1 tasse (250 ml) <\/span> de lait<\/span><\/li>
      • \u00bd<\/span> tasse (125 ml)<\/span> de yogourt grec nature<\/span><\/li>
      • 1<\/span> c.\u00e0.s (15 ml) <\/span> de f\u00e9cule de ma\u00efs<\/span><\/li>
      • 1<\/span> c. \u00e0 th\u00e9 (5 ml)<\/span> de moutarde de Dijon<\/span><\/li>
      • Zeste de \u00bd citron<\/span><\/li>
      • 1-2<\/span> c. \u00e0 s. (15-30 ml)<\/span> de jus de citron<\/span><\/li>
      • \u00bd<\/span> c. \u00e0 th\u00e9 (5 ml)<\/span> d\u2019aneth s\u00e9ch\u00e9<\/span> ou 1 c. \u00e0 soupe d\u2019aneth frais<\/span><\/li>
      • Sel et poivre<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>
        • Cuire le quinoa.<\/strong>\u00a0Dans une casserole, d\u00e9poser le quinoa et l\u2019eau ou le bouillon. Porter \u00e0 \u00e9bullition, couvrir et cuire \u00e0 feu doux environ 15 minutes. Retirer du feu et laisser reposer 5 minutes. Ajouter l\u2019huile d\u2019olive et poivrer.<\/span><\/div><\/li>
        • Pr\u00e9parer la sauce.<\/strong>\u00a0Dans une grande po\u00eale, faire revenir l\u2019oignon et l\u2019ail dans l\u2019huile 2 \u00e0 3 minutes. Ajouter les \u00e9pinards et cuire juste assez pour les faire tomber.<\/span><\/div><\/li>
        • Dans un bol, fouetter le lait avec la f\u00e9cule. Verser dans la po\u00eale et laisser \u00e9paissir doucement 2 \u00e0 3 minutes. Retirer du feu, puis incorporer le yogourt grec, la Dijon, le zeste et le jus de citron ainsi que l\u2019aneth. Saler l\u00e9g\u00e8rement et poivrer g\u00e9n\u00e9reusement.<\/span><\/div><\/li>
        • Assembler.<\/strong>\u00a0Pr\u00e9chauffer le four \u00e0\u00a0400 \u00b0F (200 \u00b0C)<\/strong>. \u00c9tendre le quinoa dans le fond d'un plat allant au four. R\u00e9partir le thon \u00e9miett\u00e9 et les artichauts. Verser la sauce cr\u00e9meuse aux \u00e9pinards sur le dessus.<\/span><\/div><\/li>
        • arsemer de mozzarella et de parmesan. Cuire\u00a015 \u00e0 20 minutes<\/strong>, puis terminer sous le gril 2 \u00e0 3 minutes pour obtenir un dessus bien dor\u00e9.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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