Quinoa Broccoli Cakes with Poached Egg

Do you love quinoa? I got onto this quinoa trend a couple of years ago. First time making it, I read the cooking directions on the package and cooked it with some chicken stock paste (this is one of my favourite products that Costco used to sell but does not anymore). Unfortunately I didn’t mix the paste well enough and A. got a spoonful of super salty concentrated quinoa on his first bite and since then he claims that he doesn’t like it. Personally I think he’s just being stubborn, so I keep making it and he keeps saying that he’s not a fan. So, from time to time I “hide” it in other recipes and try to trick him into admitting that he likes it.

Adding quinoa to lentil soups is one of those tricks. It provides an interesting texture, adds protein and gives another flavour dimension to the soups. Sometimes I mix rice and quinoa together and make casseroles. But one of my favourite ways of “hiding” quinoa is making Broccoli Quinoa Cakes with it. Crunchy outside texture, slight saltiness from the cheese and even “meaty” interior make for a very satisfying cakes that even A. doesn’t mind (too much).

One thing that he really dislikes though is runny egg yolk (what’s up with that?). So, although this meal is one of my favourites, I don’t make it too often. It’s mostly when I have to eat dinner/lunch alone and I feel like cooking (normally, when I’m by myself I don’t cook and rely on leftovers or sandwiches).

For years I was afraid of making poached eggs until I finally read a bunch of articles, instructions, watched videos and tried it. Surprise, surprise, it was super easy! The trick is to add vinegar to the boiling water and create a little “whirlpool” so that the egg white will wrap around the egg instead of spreading all over the pan. 

The combination of crunch cakes and creamy egg yolk is luscious. This could easily be eaten for breakfast, lunch, dinner or midnight snack. With Mother’s Day coming up, it’s a perfect way to treat Mom to an elegant, delicious and yet healthy brunch.

This recipe isn’t really adapted from any particular site, there are plenty of inspiration on Pinterest and I just used whatever ingredients I had in my fridge.

Quinoa Boccoli Cakes with Poached Egg

Serves 4 with eggs or makes 8-10 cakes

Cooked, seasoned quinoa – 2 cups
Cooked, seasoned broccoli florets, chopped – 1 cup
Grated parmesan – 1/2 cup
Lemon juice – 2 teaspoons (optional)
Salt, pepper to taste
Lemon juice – 2 teaspoons (optional)
Salt, pepper to taste
Eggs – 2Eggs – 2
Bread crumbs (I use panko) – 1/2 cup (or more if needed)
Oil for frying
If making cakes with poached eggs, then 4 eggs + 2 teaspoons vinegar + 1 teaspoon salt

• In a large bowl combine together quinoa, chopped broccoli, cheese and mix well.
• Add lemon juice if using, seasonings to taste and mix.
• In a small bowl beat 2 eggs with a fork until they are mixed, add eggs to quinoa mixture and combine.
• Add breadcrumbs to the mixture. If it’s too wet, then add more breadcrumbs.
• Heat a frying pan on medium and brush some oil to cover the pan.
• Divide the mixture into 8 or 10 equal parts (depending on size) and form into patties.
• Fry until crispy and golden brown about 10 minutes per side. You may need to reduce the heat a little bit if they start browning too quickly. Alternatively, you could fry them on each side just until they are crispy and then finish cooking them in the oven at 350F for about 20-25 minutes.
• To poach eggs, use Alton Brown’s method, it’s actually not that difficult. In short, bring water in a large saucepan to boil, add vinegar and salt. Crack one egg at a time in a small bowl. Start swirling a spoon inside the pot to make a whirlpool and careful drop the egg into the pot. Turn off the heat, cover and let stand for 5 minutes.
• Serve cakes by themselves with some creamy horseradish, greek yogurt or just some lemon veggies. Or serve them with the poached eggs and freshly ground black pepper and some coarse salt.

Comments
– You could use more broccoli and add other leftover vegetables.
– This recipe is easily adaptable for more ingredients if needed. Just mix quinoa and veggies in 2 to 1 or 2 to 2 ratio, add cheese, eggs and enough breadcrumbs to absorb the liquid and make mixture that could be shaped into cakes.