Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg  from Closet Cooking

Quinoa cakes served topped with roasted red pepper and toasted walnut pesto, goat cheese and a poached egg.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
  • baby spinach leaves to taste
  • 1 batch quinoa cakes - see below
  • 1 batch roasted red pepper an toasted walnut pesto - see below
  • 4 ounces goat cheese, sliced
  • 4 eggs
  • salt and pepper to taste
  • chives to taste, sliced
  1. Bring a large pot of water to a boil and reduce the heat to medium.
  2. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
  3. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
  4. Repeat for the remaining 2 eggs.
  5. Place the spinach leaves down 4 plates, top with quinoa cakes, roasted red pepper pesto, goat cheese and the poached eggs, season with salt and pepper and garnish with chives.

Quinoa Cakes

Quinoa used to make cakes or fritters that are fried in oil until golden brown and crispy on the outside.

Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
  • 1 cup quinoa, rinsed
  • 2 cups water or broth
  • 2 eggs, lightly beaten
  • 1/4 cup onion, finely diced
  • 1 clove garlic, chopped
  • 1/4 cup flour (I like to use whole wheat)
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • oil for frying
  1. Simmer the quinoa in the water until the liquid has been absorbed and the quinoa is tender, about 15 minutes and let cool a bit.
  2. Mix the cooked quinoa with the eggs, onion, garlic, flour, parmesan, salt and pepper, adding more flour if required.
  3. Heat the oil in a pan over medium heat.
  4. Spoon the mixture into the pan and form patties of any size that you desire and cook until golden brown on both sides, about 2-4 minutes per side, and set aside on paper towels to drain.

Roasted Red Pepper and Walnut Pesto

A roasted red pepper pesto with toasted walnuts and

Servings: makes 1/2 cup

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
  • 2 large roasted red peppers
  • 1 handful basil leaves
  • 1 clove garlic, chopped
  • 2 tablespoons walnuts, toasted
  • 2 tablespoons parmigiano reggiano (parmesan), grated
  • 3 tablespoons olive oil
  • salt and pepper to taste
  1. Puree everything in a food processor.