Quinoa Cakes with Poached Eggs and Sprouts

We had a crazy time lately, that’s why I didn’t post much. Life treats us well, so we’ve decided to do the same with our bodies. Quinoa is healthy and seems to be a great choice for breakfast. I’ve found an amazing recipe on a website Seven Spoons and it turned out delicious. You have to try it. If you like quinoa you can store quinoa mixture in the refrigerator for a few days and eat it whenever you feel like.

You will need (for 6 quinoa cakes):

• 1 cup cooked quinoa (at room temperature)
• 2 eggs, beaten
• pinch of salt
• 7 g finely chopped fresh chives
• 1 white onion, finely chopped
• 7 g freshly grated Cheddar cheese
• 2 cloves garlic, finely chopped
• ½ cup bread crumbs
• water, if needed
• 1 tbsp olive oil

Combine the quinoa, eggs, and salt in a bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and put on a side for a few minutes so that the crumbs can absorb some of the moisture. The next step will be to form the mixture into six 2,5 cm thick cakes. 

Heat the oil in a frying pan and fry the cookies on a small heat – each side for about 7 to 10 minutes, until it’s deeply browned. 

When quinoa cakes are ready, make your poached eggs – one for each. Tastes amazing when you sprinkle it with some sprouts and cover with the egg.

Enjoy, Marta

PS. If you’re not sure how to cook quinoa look over here