Quinoa Cauliflower Cakes w/poached egg

By msweeney

Ingredients

• 1 cup quinoa, well rinsed
• 1 1/2 cups chicken broth
• 2 cups Cauliflower, chopped
• 1/2 cup cheddar cheese, shredded
• 1/2 cup parmesan Cheese, plus more for dusting
• 1 egg
• salt and pepper to taste
• Parmesan Cheese
• Eggs to Poach

Details

Servings 1
Adapted from whatsfordinner-momwhatsfordinner.blogspot.com

Preparation

Step 1

Quinoa Cakes.

Add quinoa, and broth to a large pot.

Cover and bring the quinoa, broth and to a boil over medium heat. Add Cauliflower reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes.

Mix in the cheese, let it melt and season with salt and pepper. Let cool for a bit, then add your egg immediately stir as fast as you can to mix it.

With an ice cream scoop, scoop out the Quinoa mixture and roll it in Parmesan cheese.

Heat canola oil in a skillet. Add your Quinoa balls and flatten once in the skillet. Cook for 2-3 minutes or until golden brown on the side that is down in the pan.

These cakes can be kept in the fridge for up to 3 days and you can reheat them when ready to eat. I am not a big fan of freezing anything, I feel it compromises the taste and texture of food. But they can be frozen too if you like to work ahead.