Ingredients: 200ml crème fraiche
150g Paysan Breton whipped cream cheese with garlic and herbs
1 large handful of grated emmental
300g spinach leaves
100g quinoa Vegetable stock or water
1 red onion
Pre-heat the oven to 180°C. Roast the hazelnuts in the oven for 8 minutes being careful not to burn. Cook the quinoa in twice its volume of water or vegetable stock, bring to boil then cook for 10 minutes on a low heat.
In a saucepan, quickly brown the sliced onion with a little oil. Set aside. Do the same thing with the spinach.
Mix the quinoa, spinach leaves and onion together. Pour into a gratin dish. Chop the hazelnuts and sprinkle over the top of the gratin. Mix the whipped cream cheese with the crème fraîche. Addthe mixture to the dish and sprinkle with grated cheese. Bake in the oven for 20 minutes, then serve.