Quinoa Cakes with Poached Eggs and Spinach (makes 6 cakes)
2 cups cooked quinoa, cooled (like I said, I cook mine in chicken stock. It’s about 1 cup uncooked quinoa for 2 cups cooked)
1/3 cup chives, minced
2 large shallots, minced
3 garlic cloves, minced
1/3 cup Parmesan cheese, finely grated
1/2 tsp salt
2-3 eggs, beaten
1/2 cup bread crumbs
olive oil, for frying
2 cups of fresh spinach
balsamic vinegar, for garnish
Parmesan cheese, for garnish
cherry peppers, for garnish
In a large mixing bowl combine quinoa, chives, shallots, Parmesan cheese, salt, two eggs, and bread crumbs. The consistency of the mixture should be somewhat sticky so the cakes hold together nicely. If it’s too dry, add a third egg.
Preheat olive oil in a large skillet over medium heat.
To form the cakes, pack a 2 1/2-3 inch round cookie cutter full of the quinoa mixture. It should stay together when you remove the cookie cutter. Repeat with remaining quinoa. Fry the cakes for approximately 5 minutes per side until golden brown. You want a nice crust on them, so don’t worry if it gets pretty dark.
To serve, divide baby spinach amongst plates. Top with a drizzle of balsamic vinegar. Place a cake (or two) on top of the spinach. Top with a couple of large shavings of Parmesan cheese. Place a poached egg on each cake and season with salt and pepper. Garnish the plate with cherry peppers.