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1
Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion.
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2
Cook, stirring, until just about tender, 3 to 5 minutes, and add the quinoa.
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3
Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender.
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4
Add the water and salt to taste and bring to a boil.
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5
Cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa is tender and the grains display a threadlike spiral.
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6
If any water remains in the pot, drain the quinoa through a strainer, then return to the pot.
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7
Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
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8
Meanwhile, steam the cauliflower over 1 inch of boiling water for 10 minutes, or until tender.
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9
Remove from the heat
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10
Preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
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11
Finely chop the steamed cauliflower, either with a chefs knife or using a food processor fitted with the steel blade.
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12
Place in a large mixing bowl.
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13
In a food processor fitted with the steel blade, puree the cottage cheese until smooth.
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14
Add the eggs and process until the mixture is smooth.
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15
Add salt (I suggest about 1/2 teaspoon), pepper and the cumin seeds and mix together.
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16
Scrape into the bowl with the cauliflower.
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17
Add the quinoa and stir everything together.
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18
Scrape into the oiled baking dish.
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19
Drizzle the remaining oil over the top and place in the oven
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20
Bake 35 to 40 minutes, until the top is lightly browned.
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21
Remove from the oven and allow to cool for at least 15 minutes before serving.
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22
Serve warm or at room temperature, cut into squares or wedges
