Nourish Health | Dr. Heidi Lescanec ND

Description

QUINOA SOUFFLES

1	Cup	quinoa
1⁄2	Teaspoon	sea salt
1⁄2	Teaspoon	dry mustard powder
2	Tablespoon	flour (I use brown rice, but you can use any )
2	Tablespoon	butter or coconut oil
6		eggs
3⁄4	Cup	asiago* (or other sharp flavourful cheese)

* if you don't eat dairy, you could do this as an alternative to the asiago:

4 Tbsp nutritional yeast flakes and 4 Tbsp hemp hearts

Grease 6 - 8oz ramekins.
Reserve 1/4 c of quinoa, toast it in a dry skillet for a few minutes.
Distribute over the ramekins, turning around, coating all sides.
To cook the quinoa: first rinse the 3/4 c (to wash off the saponins coating the kernals) and add 1 1/2 c water MINUS 2 T (so you get fluffy grains!) and the salt.
To make roux: Melt butter over medium heat, add flour, salt and dry mustard, stirring constantly till foamy.
Using a wire whisk, mix in milk, and while constantly whisking, bring the mixture to a boil, allowing it to thicken a bit.
Remove from heat.
Cool for a minute then whisk in eggs, mixing thoroughly, then gradually add the cheese.
Stir until smooth, then fold in the cooked quinoa.
Next, whip eggwhites with a pinch of salt until stiff peaks form.
Now gently fold the whites into the quinoa/milk mix.
Fill each ramekin until just below the rim. Put these on a baking sheet and place in oven.
Reduce the heat to 375*F and bake for 30 mins, until puffy and golden. Serve at once!