- 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!