Quinoa Cakes with Roasted Red Pepper Pesto, Goats Cheese and a Poached Egg

Yields1 Serving
 4 ozs. goats cheese
 Baby spinach leaves
 4 eggs
 Chives
 Sea salt and pepper
 QUINOA CAKES
 1 cup quinoa, rinsed
 2 cups water or broth
 2 eggs, lightly beaten
 1/4 cup onion, finely diced
 1 clove garlic, chopped
 1/4 cup flour (almond or coconut)
 1/4 cup raw parmigiano reggiano, grated
 salt and pepper to taste
 olive oil for frying
 ROASTED RED PEPPER AND WALNUT PESTO
 2 large roasted red peppers
 1 handful basil leaves
 1 clove garlic, chopped
 2 tablespoons walnuts, toasted
 2 tablespoons raw parmigiano reggiano, grated
 3 tablespoons olive oil
 salt and pepper to taste
1

QUINOA CAKES

3

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.

4

2. Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.

5

3. Heat the oil in a pan over medium heat.

6

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.

8

ROASTED RED PEPPER AND WALNUT PESTO

10

1. Puree everything in a food processor.

12

TO PUT THE RECIPE TOGETHER

14

1. Bring a large pan of water to the boil and then reduce to a medium heat.

16

2. Crack the egg into the bowl, swirl the water in and then add the egg to the bowl, repeating for another egg.

18

3. Cook the eggs and then when the whites are set, but the yolks aren’t, wait 2-3 minutes before removing them.

20

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.

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Ingredients

 4 ozs. goats cheese
 Baby spinach leaves
 4 eggs
 Chives
 Sea salt and pepper
 QUINOA CAKES
 1 cup quinoa, rinsed
 2 cups water or broth
 2 eggs, lightly beaten
 1/4 cup onion, finely diced
 1 clove garlic, chopped
 1/4 cup flour (almond or coconut)
 1/4 cup raw parmigiano reggiano, grated
 salt and pepper to taste
 olive oil for frying
 ROASTED RED PEPPER AND WALNUT PESTO
 2 large roasted red peppers
 1 handful basil leaves
 1 clove garlic, chopped
 2 tablespoons walnuts, toasted
 2 tablespoons raw parmigiano reggiano, grated
 3 tablespoons olive oil
 salt and pepper to taste

Directions

1

QUINOA CAKES

3

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.

4

2. Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.

5

3. Heat the oil in a pan over medium heat.

6

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.

8

ROASTED RED PEPPER AND WALNUT PESTO

10

1. Puree everything in a food processor.

12

TO PUT THE RECIPE TOGETHER

14

1. Bring a large pan of water to the boil and then reduce to a medium heat.

16

2. Crack the egg into the bowl, swirl the water in and then add the egg to the bowl, repeating for another egg.

18

3. Cook the eggs and then when the whites are set, but the yolks aren’t, wait 2-3 minutes before removing them.

20

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.

Notes

Quinoa Cakes with Roasted Red Pepper Pesto, Goats Cheese and a Poached Egg

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