C – I have never been a big fan of grits until they were made with quinoa.
I guess I have never been a huge fan corn porridge. It seems so dense and I seem to need to add a lot of butter to make it flavorful. So when I tried quinoa porridge I was amazed at the texture and and the taste.
I made this dish for breakfast with some of our favorite oven-roasted tomatoes and a fried egg. It was delicious. Creamy, yolky and full of garlic tomato flavor in every bite.
I couldn’t believe how good it tasted.
I could imagine these quinoa grits with all sorts of toppings, including shrimp. If only I weren’t a vegetarian, I would try that. They are delicious and a lot healthier than the other way of making grits.
Of course, I am sure I could add milk and butter to this mixture and make it taste even more heavenly. But, just adding water was really delicious.
|Gluten-Free Week: Quinoa Grits with Eggs and Oven Roasted Tomatoes|
- ¼ cup quick-cooking quinoa (we used Arrowhead Mills Quinoa Rise and Shine)
- 1 cup water
- salt and pepper to taste
- 1 Tbsp grapeseed oil
- 1 egg
- 3 pieces oven roasted tomatoes (recipe link below)
- ¼ cup arugula
- Bring water to a boil. Add quinoa grits and salt to taste. Reduce to a simmer and let thicken for a few minutes.
- Meanwhile, heat a frying pan with oil. Cool egg sunny side up.
- Once grits are cooked, placed into a serving bowl.
- Top with sunny side up egg. Season with salt and pepper.
- Add a few pieces of arugula.
- Top with some oven roasted tomatoes.
Oven-Roasted Tomatoes recipe
This is a must try in my book.
I will need to try grinding quinoa one day and see if I can make my own grits. For now, though, the store-bought-package stuff will have to do.