Quinoa Cakes Topped With Eggs

Quinoa Cakes Topped with Eggs - Mimi's Fit Foods

Holy smokes!  These are sooooooo deeeelish!  If you want to create an easy, delicious, and seems-so-fancy dish . . . this is it!  The flavors of the green onions, shallots, garlic, and parmesan cheese REALLY take the quinoa to an unthinkable flavor.  Oh, and then top it with a runny-yolk egg . . . extreme awesomeness!  I have a pretty good handle on being able to read a recipe and imagine the end flavor (thus, I rarely make a recipe that I don’t love).  I have had this recipe bookmarked for a while because I knew it was going to be good.  That being said, I had underestimated the power of flavor and  I was honestly surprised by the intensity of the end result.

If you really want to kick up the fanciness, go to the original recipe source.  I scaled it back a smidge using ingredients that most of us tend to have on hand (green onions instead of chives, shredded Parmesan instead of shaved, etc.).  I also resorted to making our eggs over-medium or over-easy (instead of poached) because that’s the way I like them.  However, if you want to get fancy then feel free to poach your eggs.

Enjoy this unique find.  It has recently turned in to one of our family favorites.

Quinoa Cakes Topped With Eggs
Adapted from Annie’s Eats

2 cups cooked quinoa, at room temperature
2 large eggs, beaten
1/2 teaspoon coarse salt
1/3 cup minced fresh green onions
2 large shallots, finely chopped
1/3 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 cup whole grain bread crumbs, plus more if needed
Olive oil, for frying patties
(for serving) 6 tablespoons shredded Parmesan
(for serving) 6 eggs, fried (any style) or poached (one for each patty)
(for serving) Salt and pepper

In a medium bowl, combine the quinoa, eggs, salt, green onions, shallots, Parmesan, and garlic.  Stir to blend.  Mix in the bread crumbs and stir gently until evenly incorporated.  Form the mixture into six evenly sized patties, about 3-4 inches in diameter (they end up being about 1/3 cup and I found it easiest to scoop the mixture out with a measuring cup and then form into patties).

Heat a bit of olive oil in a large sauté pan set over medium-high heat and swirl to coat.  Add the patties to the pan so that they are not touching.  Let cook about 4 minutes or until the first side is lightly browned.  Carefully flip the patties with a spatula and let the second side cook until golden brown, about 4 minutes more.  Repeat with the remaining patties, using additional olive oil if needed.  Top each patty with a 1 tablespoon of shredded Parmesan, a fried or poached egg, and season with salt and pepper to taste.  Serve immediately.

Serves 6.

Nutritional Information (Per Serving = 1 Patty & Egg)
Calories:  258
Protein:  16.2g
Carbs:  23.8g
Fat:  11g (3.7g)
Fiber:  1.9g
Sugars:  0.6g


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