Ingredients
2 tbsp coconut oil
2 gloves garlic or 2 scallions
1 cup quinoa
1 bag cauliflower rice (fresh or frozen)
2 cage free eggs
2 cups water
1 cup broth
¼ cup grated pecorino romano
1 tsp turmeric
½ tsp cayenne
Himalayan crystal salt and black pepper to taste
Directions
- In a large skillet over medium heat brown garlic or scallions in coconut oil
- Stir in quinoa and toast for one minute
- Add water and bring to a boil
- Cover and reduce heat to simmer for 10 min
- Uncover, stir quinoa and add riced cauliflower and broth
- Simmer for an additional 5 minutes if cauliflower is fresh, 10min if frozen
- Uncover again, stir and create a hole in the middle of the quinoa and cauliflower
- Add eggs, cheese and spices and stir over med-high heat until eggs cook and concoction blends well (about 10min)
- Add salt and pepper to taste
- Serve as a side or a main dish and enjoy