By Kari Doherty
Ingredients:
Quinoa Cakes:
- 1 cup uncooked quinoa, cooked according to directions
- 2 eggs, beaten
- ¼ c onion, finely diced
- 1 clove garlic, chopped
- ¼ cup flour
- ¼ cup parmesan or romano cheese, grated
- Salt and pepper to taste
- Oil for cooking
Topping:
- 1 bunch of greens, washed and chopped (Depending on how many people are eating you may want to double the greens because they reduce in size once cooked)
- Splash of cooking oil
- Salt and pepper to taste
- 1 egg cooked over medium
Steps:
- Cook quinoa according to directions (1 cup of quinoa to 2 cups of water). Mix cooked quinoa, beaten eggs, onion, garlic, flour, cheese, salt and pepper until thoroughly combined.
- Heat oil in a pan, spoon the quinoa mixture into patties and cook until they are golden brown on both sides. Let them cook for at least 5-7 minutes on each side before flipping, they are delicate at first.
- While the quinoa cakes cook, heat a small amount of oil in a pan and sautee the greens until they wilt, about 2-3 minutes. Season the greens with salt and pepper. Greens can also be sautéed with garlic and onions if you’d like.
- Last, fry your egg for the top.
- Assemble by putting quinoa cakes on a plate, topped with sautéed greens and top with a hot, fried, yolky egg. Garnish with a little more cheese on top and fresh pepper.
- *Variations: Experiment with other grains for your cakes like cous cous or rice.
