Savory Quinoa Grits

I was always skeptic of savory oats, only because I like them sweet SO MUCH. I decided to start with a base that was closer to grits and less like oats. These savory grits turned out better than I had expected and I can’t wait to make them again, adding the mushrooms gives them more protein and the avocado and butter add fat making it an all around satisfying breakfast. They were so filling, and can easily be eaten for lunch or dinner if you aren’t a savory breakfast person.

Ingredients (serves 2 cups) :

  • 2/3 Cups of quinoa flakes

  • 2 Cups of water or unflavored nut milk

  • 1 tbs of butter (or vegan butter)

  • 1 dash of salt

  • 2 tsp of rosemary

  • 1 baked or grilled portobello mushroom cap

  • blanched kale or other greens

  • 1/2 avocado

    Directions:

  • Cook Quinoa flakes according to package (about 5 minutes)

  • melt butter in once they are close to done

  • chop up portobello mushroom

  • once the grits are served on a bowl and butter and sensing are mixed in top with mushroom, greens and avocado

  • Enjoy~

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