Couscous and Quinoa Gratin

This is a simple dish to use up leftover greens and grains.  I melted brie in mine, but definitely recommend a stronger cheese- telaggio, goat cheese, or even feta.  We ate ours with a balsamic pesto.

Couscous and Quinoa Gratin
Serves 3

1/2 Cup Quinoa
1/2 Cup Couscous
1/ Cup Cheese: Gruyere, Feta, Goat Cheese, Telaggio- whatever is lying around.
3 Cups Greens: Spinach, Kale, Swiss Chard etc
3 Tomatoes, Sliced
1/2 Onion, iced
1 Clove of Garlic
1 tbsp Olive Oil
1 Egg
Pecorino Cheese or Parmesan Reggiano
Optional: Fresh basil and pine nuts to garnish

Cook quinoa and couscous, set aside with lid on to keep warm. Saute green onion and garlic, cook until sot, add greens and wilt. Add to couscous an quinoa mix. Stir in the beaten egg and cheese, mix well. Spoon into baking dishes, arrange sliced tomatoes on top and grate pecorino on top. Bake in the oven at 375 for 20 mins, remove form oven and drizzle olive oil over each baking dish and garnish with pine nuts. Return to the oven for another 20 mins until the crust is golden. Remove from oven and serve with balsamic pesto.