April 25, 2012

Quinoa Cakes with Poached Eggs

I've been posting a few sweet breakfasts lately, so it's time to switch things up with a savory breakfast.  This is a healthy breakfast that will leave you feeling satisfied and full without that "OMG, I ate waaaaay too much" thought.

Hands down, this has been one of my most favorite recipes over the last few months!  It is simple, and packs nutrients, protein, and a wonderful blend of flavors.  The texture of the patties reminded me a little of hash browns, too.  The patties reheat well, making this a great option for breakfast-for-dinnner and then breakfast the following morning.

You can really change up the flavors of the patties based on the cheese you use.  I've used different cheeses (Parmesan Reggiano, Asiago Pressato, cheddar, Gruyère) each time, and the results have been equally good.  But, can you ever really go wrong when cheese is involved?  I think not.  :)

For help on poaching an egg, check out Smitten Kitchen's post.  There are also ways to microwave eggs, and egg cookers are a great option, as well.  In case you are wary of poaching eggs, these will taste just as good with a fried egg on top, too.

Quinoa Cakes with Poached Eggs
Yields 6 cakes

2 cups cooked quinoa, at room temperature
2 large eggs, beaten
1/2 tsp. sea salt or Kosher salt
1/2 tsp. black pepper
1/3 cup green onion, finely chopped
2 large shallots, finely chopped
3 cloves garlic, minced
1/2 cup Panko whole wheat bread crumbs (or regular whole wheat bread crumbs)
1/3 cup grated cheese (your choice)
1-2 tbsp. olive oil, for cooking the patties
Cheese, thinly sliced (for topping the patties), if desired
6 eggs, poached or fried (for topping the patties)

In a medium sized mixing bowl, combine the quinoa, sea salt, green onion, shallots, garlic, Panko breadcrumbs, and grated cheese; mix well using a wooden spoon or spatula.  Add the beaten eggs, and stir to mix completely so that all ingredients are bound together.  

Heat olive oil in a large sauté pan over medium-high heat.  As the oil heats, gently form six patties from the mixture.  Add more bread crumbs or another egg if the mixture seems too crumbly.  Add the patties (don't overcrowd your pan), and cook about five minutes, or until lightly browned.  Flip the patties very gently, and cook for another five minutes, or until lightly browned.  

Top each patty with a slice of cheese, if desired, and serve with a poached egg on top.  Season as desired with any additional salt, pepper, or other garnishes of your choice.

Source: Adapted from the Curvy Carrot and Heidi Swanson's Super Natural Everyday


  1. What an interesting breakfast. I love quinoa but I've never had it this way. Looks delicious!

  2. Very cool! I'm still learning the quinoa ropes so this is totally new to me :)


Free Blog Template by June Lily