Gluten-Free Week: Quinoa Grits with Eggs and Oven Roasted Tomatoes

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
Recipe type: Mains
Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 1
  • 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
  1. Bring water to a boil. Add quinoa grits and salt to taste. Reduce to a simmer and let thicken for a few minutes.
  2. Meanwhile, heat a frying pan with oil. Cool egg sunny side up.
  3. Once grits are cooked, placed into a serving bowl.
  4. Top with sunny side up egg. Season with salt and pepper.
  5. Add a few pieces of arugula.
  6. Top with some oven roasted tomatoes.
  7. Serve.
  8. Enjoy!

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.