30 Apr 2012
The other day my mother in law gave me a bag of Quinoa–and until this point I had never even heard of Quinoa before, let alone tasted it, or knew how to cook it. So, I went home and did a little research online to see what it was, and what it could be used for. I was pretty excited to see how healthy and protein rich it was. Then to see all the different ways it could be prepared just convinced me that Quinoa would have to be a staple ingredient in my pantry from now on!!
I decided for my first ever attempt at making Quinoa, just to keep things simple… (NOT!) I found the idea to serve a quinoa patty with a poached egg on top on pinterest, but decided for the first time ever, that I wasn’t going to just copy another recipe…. but actually make my OWN! I have done this with my baking a few times, but never really with my cooking. So there are a lot of firsts in this post: my first time making Quinoa, my first time making quinoa cakes, my first time poaching an egg! And my first time creating my very OWN recipe. Needless to say, I was a little anxious to see how it would turn out.
Meanwhile, while making this, my husband comes down with a migraine and vertigo, so i’m trying to take care of him while putting my two babes to bed–and it ended up being quite the eventful evening! At least the recipe actually worked out though!! This was not only extremely delicious, and elegant, but SO healthy too! And aside from the delicacy involved (with poaching eggs, and flipping the delicate quinoa cakes) surprisingly quick and simple too.
Ingredients for 2 Quinoa Cakes:
1/2 cup dry Quinoa
1 large egg
1/4 tsp salt & pepper
1/4 cup parmesan cheese
1 tsp minced garlic
1 tsp grainy dijon mustard
1/4 cup whole grain bread crumbs
Olive oil, for frying patties
2 Slices of tomato
Salt & pepper to taste
Thoroughly rinse the quinoa under cold water, until the water runs clear. Combine the quinoa in a saucepan with 1 1/2 cups of water and simmer over medium heat for 15 minutes, or until tender.
Fluff with a fork, and leave to cool while you mix the other ingredients
Combine the Quinoa (should be 1 cup, or just over), egg, 1/4 tsp salt & pepper, parmesan, garlic, dijon, and breadcrumbs in a bowl
Stir well, and form into 2 large patties. (If the mixture is too wet, add more breadcrumbs). Set aside in the fridge for 10 minutes to firm up a little while you get ready to poach the eggs.
To poach the Eggs:
Fill a wok, or shallow pan almost to the brim with water, put in 1 tsp each of salt and white vinegar and bring to a gentle simmer. Crack the egg into a shallow dish, then lower gently into the simmering water, cover with a lid, and poach for 4 minutes exactly.
Heat a little olive oil in a frying pan. Place the sliced tomatoes in the pan, and fry for 2 minutes per side, then set aside. Take the patties out of the fridge and fry for 4 minutes per side. Be REALLY gentle when turning them over.
To serve, lay the patty on the plate, top with the fried tomato and parmesan cheese, then delicately place the poached egg on top.
What’s ironic is that my husband got sick with a migraine after I started making these, then he went to bed, and didn’t want to eat any…. but I just read Quinoa contains ingredients that are really good for migraine headaches, so he should have eaten one!! Not to mention, he would have loved this, because it was extremely delicious!!! I kind of felt like it shouldn’t be good for me, even though it REALLY was!