QUINOA CAKES
1. Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
2. Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.
3. Heat the oil in a pan over medium heat.
4. Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.
ROASTED RED PEPPER AND WALNUT PESTO
1. Puree everything in a food processor.
TO PUT THE RECIPE TOGETHER
1. Bring a large pan of water to the boil and then reduce to a medium heat.
2. Crack the egg into the bowl, swirl the water in and then add the egg to the bowl, repeating for another egg.
3. Cook the eggs and then when the whites are set, but the yolks aren’t, wait 2-3 minutes before removing them.
4. Repeat this for the remaining 2 eggs. Place the spinach leaves down on the plates, top with the quinoa cakes, goats cheese, roasted red pepper pesto and the poached eggs. Season with salt and pepper and then garnish with the chives to serve.
Ingredients
Directions
QUINOA CAKES
1. Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
2. Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.
3. Heat the oil in a pan over medium heat.
4. Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.
ROASTED RED PEPPER AND WALNUT PESTO
1. Puree everything in a food processor.
TO PUT THE RECIPE TOGETHER
1. Bring a large pan of water to the boil and then reduce to a medium heat.
2. Crack the egg into the bowl, swirl the water in and then add the egg to the bowl, repeating for another egg.
3. Cook the eggs and then when the whites are set, but the yolks aren’t, wait 2-3 minutes before removing them.
4. Repeat this for the remaining 2 eggs. Place the spinach leaves down on the plates, top with the quinoa cakes, goats cheese, roasted red pepper pesto and the poached eggs. Season with salt and pepper and then garnish with the chives to serve.