(photo from the original recipe)
1/2 cup uncooked quinoa
1 1/4 cups milk
4 cloves minced garlic
1 teaspoon chopped thyme (fresh or dry)
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium to large shredded yam or sweet potato (your choice)
1 cup finely shredded Romano or Parmesan cheese
Put quinoa into a fine mesh strainer and rinse with hot water; drain well. Note: if you buy pre-rinsed quinoa (most of what you buy in the US will be pre-rinsed) then you don’t need to worry about rinsing, but if you buy untreated quinoa you’ll need to rinse it vigorously with hot water for about five minutes. This removes an outer layer that is very bitter.
In a large bowl, whisk together eggs, milk, garlic, thyme, oregano salt, pepper and chili powder. Stir in quinoa and shredded yam, then pour mixture into prepared dish. Jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. (This probably won’t happen but don’t worry about it because the added yam will help form the crust). Bake until just set, about 45 minutes. Sprinkle cheese on top and bake for another 15 minutes or until golden brown. Cool before slicing.