Quinoa Grits

This is my first time to try quinoa. So far I am a big fan. It was just like cooking rice, although it smelled like I was cooking rice in peanut butter and chicken stock. Maybe that is just me, but it smelt weird so I was needless to say leery.  So I decided to make them cheesy and serve like grits with poached eggs for a meatless, but high protein dinner. So technically these aren’t grits, but this was the closest description I could come up with for the dish.

Serves 2

1 cup cooked quinoa

2/3 cup shredded cheddar cheese

1/4 cup cottage cheese

3-4 baby carrot, finely grated

1 egg, plus 1 egg white

1 small yellow onions, finely diced

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/8 teaspoon ground cumin

1/8 teaspoon salt

pinch of  garlic powder

Olive oil to saute onions

 

2 poached eggs to serve with Quinoa Grits. 

 

Directions: Prepare quinoa according to directions and set aside to cool. In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan with olive oil and saute onions; then add mixture and cook through until warm and all the cheese is melted. Place in your serving dish and top with a freshly poached egg. Voila.

I made extra quinoa in the rice cooker to try other recipes. This recipe would lend itself to any variety of flavors and spices so if cumin isn’t your thing feel free to experiment!