RECIPE: Quinoa Cakes with Perfectly Poached Eggs

These days, it's quinoa all the things, all the time. This mighty grain is packed with protein, and when you soak the grain for 30 minutes before cooking it, you can get the bitterness out, making the quinoa really creamy.

Do you ever have extra quinoa after making dinner? Or have quinoa to use up in the pantry? Making quinoa cakes is super easy, and lets you not waste a drop of quinoa. Once you cook it according to package directions, then cool it, make them into savory patties for a delicious brunch or lunch option. I like eating it with a runny egg on top for double the protein and acts as a sauce for the patties.

These patties freeze really well, so keeping them in the freezer for easy weekday lunches is really handy-and healthy!

Quinoa Cakes with Perfectly Poached Eggs

2-2 1/2 cups of cooked quinoa 
2 tablespoons of chopped fresh chives 
1 teaspoon of granulated garlic 
1/2 teaspoon of dried onion flakes 
4 eggs 
1/2 a cup of breadcrumbs 
1/2 cup of low-fat cheddar cheese 
1/4 cup of grated Parmesan cheese 
1/2 teaspoon of red pepper flakes 

1 tablespoon of canola oil for frying 

2 eggs, poached (see the how-to video below on how to easily poach eggs in the microwave
Chili pepper sauce (optional)
Salt and pepper to taste


Preheat the oven to 375˚.

In a bowl, mix together all quinoa ingredients and shape into 14 cakes, each cake takes about 1/4 cup of the mixture.

In a large sauté pan, heat up the canola oil and fry the patties until golden brown on both sides. As the patties finish up browning, place them on a foil-lined baking sheet. Bake the patties for 15 minutes in the oven, just to ensure that they are cooked through. Enjoy with some arugula salad or/and a poached egg on top and a dollop of chili sauce.

How-To Easily Poach an Egg in the Microwave



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