This is, hands down, the best new recipe I’ve tried in a long time. It looks (and is!) so simple, but it packs a punch of wonderful flavors and textures. It’s quick and easy to make and reheats wonderful – the perfect dinner in my opinion! Also, as a true sign to how good these are, we ended up eating them two Thursdays in a row!

You with 2 cups of cooled quinoa, preferably cooked in chicken stock. The stock adds extra flavor and richness. Haven’t made quinoa yet? It’s a nutty, protein-rich grain that works well in many different dishes. It absorbs the flavors you put in it, while maintaining a non-soggy but non-firm texture. It’s easy to find and stores often run it on sale for as low at $1.99/lb. We make southwestern quinoa often, but this is another great way to use it.

I’ve never poached egg before (and actually I still haven’t), but James was kind enough to make them for me. He quickly became a master using this tutorial and now gloats about how amazing he is at poaching eggs I’ve got to say that, he is pretty darn good at it! I see lots of Eggs Benedict in our future.

Quinoa Cakes with Poached Eggs and Spinach (makes 6 cakes)
Ingredients:

2 cups cooked quinoa, cooled (like I said, I cook mine in chicken stock. It’s about 1 cup uncooked quinoa for 2 cups cooked)
1/3 cup chives, minced
2 large shallots, minced
3 garlic cloves, minced
1/3 cup Parmesan cheese, finely grated
1/2 tsp salt
2-3 eggs, beaten
1/2 cup bread crumbs
olive oil, for frying
2 cups of fresh spinach
balsamic vinegar, for garnish
Parmesan cheese, for garnish
cherry peppers, for garnish

In a large mixing bowl combine quinoa, chives, shallots, Parmesan cheese, salt, two eggs, and bread crumbs. The consistency of the mixture should be somewhat sticky so the cakes hold together nicely. If it’s too dry, add a third egg.

Preheat olive oil in a large skillet over medium heat.

To form the cakes, pack a 2 1/2-3 inch round cookie cutter full of the quinoa mixture. It should stay together when you remove the cookie cutter. Repeat with remaining quinoa. Fry the cakes for approximately 5 minutes per side until golden brown. You want a nice crust on them, so don’t worry if it gets pretty dark.

To serve, divide baby spinach amongst plates. Top with a drizzle of balsamic vinegar. Place a cake (or two) on top of the spinach. Top with a couple of large shavings of Parmesan cheese. Place a poached egg on each cake and season with salt and pepper. Garnish the plate with cherry peppers.

Recipe from Annie’s Eats