Side Pannel
Quinoa Cakes with Poached Eggs
Quinoa Cakes with Poached Eggs
- Recipe Submitted by Cool Whip on 09/15/2014
Category: Eggs, Cakes
Ingredients List
- 1 cup dry quinoa (or 2 cups cooked)
- 2 large eggs, beaten
- ½ tsp. coarse salt
- 1/3 cup minced fresh chives, plus more for garnish
- 2 large shallots, finely chopped
- 1/3 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup whole wheat flour
- Olive oil, for frying patties
- Greens to serve over like arugula or spinach
- Shaved Parmesan
- 6 poached eggs (one for each patty)
- Salt and pepper
Directions
1. First cook the quinoa. Add 1 cup quinoa and 2 cups water or broth to a saucepan. Bring to a boil, reduce to a low simmer and cover for 10-15 minutes. Let quinoa cool.
2. In a large bowl, add shallots, garlic, chives, 2 eggs, salt, pepper, parmesan, and quinoa. Mix in flour until combined. Form 6 patties. Heat olive oil in a non-stick skillet over medium heat. Cook patties in 2 or 3 batches, for about 3-4 minutes per side or until brown.
3. Poach your eggs. Heat water in a small sauce pan to a gentle simmer. Add a capful of vinegar (the acid will help the eggs keep a nice shape). Create a vortex by stirring quickly for a few second. Add the egg and let cook for about 1 minute and 30 seconds to 2 minutes. Using a slotted spoon, carefully remove the egg and place on top of your quinoa cake. I served mine with a little spicy harissa for a peppery kick. Top with chives and shaved parmesan and enjoy!
2. In a large bowl, add shallots, garlic, chives, 2 eggs, salt, pepper, parmesan, and quinoa. Mix in flour until combined. Form 6 patties. Heat olive oil in a non-stick skillet over medium heat. Cook patties in 2 or 3 batches, for about 3-4 minutes per side or until brown.
3. Poach your eggs. Heat water in a small sauce pan to a gentle simmer. Add a capful of vinegar (the acid will help the eggs keep a nice shape). Create a vortex by stirring quickly for a few second. Add the egg and let cook for about 1 minute and 30 seconds to 2 minutes. Using a slotted spoon, carefully remove the egg and place on top of your quinoa cake. I served mine with a little spicy harissa for a peppery kick. Top with chives and shaved parmesan and enjoy!
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