1 cup quinoa
3 cups hot diluted broth
3 green onions, thinly sliced
About 3 ounces shredded sharp Cheddar cheese
2 heaping tablespoons cottage cheese
1/3 cup cherry tomatoes
Kosher salt, black and red pepper, to taste
A grating of fresh nutmeg
In a heavy nonstick frying pan over medium-low heat, lightly toast the quinoa until it turns slightly golden, about 5 minutes. Pour in 1 cup of broth, stirring as you go. When it has absorbed, add more liquid, a little at a time, in the same style as risotto, with less stirring. Add more liquid when the grains look as if they have absorbed all the liquid in the pan. Cook this way for about 10 minutes.
When the grains are just tender, another 5 minutes or so, add a little more liquid, and stir in the green onions. Cover and remove from the heat. Allow the quinoa to rest for 5-10 minutes, then add the cheddar, cottage cheese, salt, black and red pepper, and nutmeg. Add the tomatoes.
Let sit for 5 to 10 minutes to melt the cheese, then fluff up the grains with a fork to gently combine. If the cheese hasn't melted, return the quinoa to a medium-low heat until it has.