• 
• Email
• Print

Quinoa and Cauliflower with Cumin

Ingredients

1 c. cottage cheese

2 egg

1 ground cumin

2 tbsp. extra virgin olive oil

1/2 med. onion

1/2 c. white quinoa

1 1/4 c. water

1 lbs. cauliflower

Directions

Cook onion until tender in 1 tablespoon of the olive oil. Add the quinoa and cook stirring for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water bring to a boil. Cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa is tender, remove from heat and let sit undisturbed for 10 to 15 minutes.

Meanwhile, steam the cauliflower for 10 minutes, or until tender.

Preheat the oven to 375 degrees and oil a 2-quart baking dish.

Finely chop the steamed cauliflower, place in a large mixing bowl. In a food processor fitted with the steel blade, purée the cottage cheese until smooth. Add the eggs and process until the mixture is smooth. Add the cumin seeds and mix together. Scrape into the bowl with the cauliflower. Add the quinoa and stir everything together. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven.

1. Bake 35 to 40 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges.