Quinoa and Rutabaga hashbrowns.
Cook 1 c quinoa, 2 c water: 15 min.
Boil diced rutabaga 15-20 minutes (until mashable with fork).
Mash rutabaga, add in 2 eggs, splash of milk, salt & pepper. Mix with electric hand mixer until fluffy (looks like souffle).
Add in 1/2 diced onion, Parmesan cheese and 3/4 of the cooked quinoa (because you ate the other 1/4 already right out of the pan). Blend with spoon.
Cook on low heat in nonstick pan with a little butter until browned. I made pancake-type shapes and flipped after about 3 minutes.
Top with Sriracha, duh. Sour cream would be awesome.