I just received the tiiiiniest little adorable bag of quinoa from one of Tal's coworkers who recently returned from London. I am SO EXCITED. A grain?! Other than rice?!
*Cue the Hallelujah Choir*
So you figure, the smart thing to do... since I only have about 2 cups worth, would be to save it for a special occasion.
No.
I am a child of the technology era.
I require instant gratification.
Quinoa & Bulgur Cakes with Poached Eggs
Adapted from this recipe
Ingredients:
Directions:
*Cue the Hallelujah Choir*
So you figure, the smart thing to do... since I only have about 2 cups worth, would be to save it for a special occasion.
No.
I am a child of the technology era.
I require instant gratification.
Quinoa & Bulgur Cakes with Poached Eggs
Adapted from this recipe
Ingredients:
- 1 cup cooked quinoa, at room temperature (1/4 cup dry)
- 1 cup cooked bulgur, at room temperature (1/4 cup dry)
- 2 large eggs, beaten
- ½ tsp. coarse salt
- 1/3 cup minced green onions, chopped
- 2 large shallots, finely chopped
- 1/3 cup grated Parmesan cheese
- 3 cloves garlic, minced
- ½ cup whole grain bread crumbs, plus more if needed
- Olive oil, for frying patties
- (for serving) grated or shaved Parmesan
- (for serving) poached or fried eggs
- (for serving) Salt and pepper
- Made 8 small patties
Directions:
- In a medium bowl, combine the quinoa, bulgur, eggs, salt, green onions and Parmesan. Stir to blend.
Heat about a half tablespoon of olive oil in a large sauté pan set over medium heat. Toss in the garlic and shallots. Cook for just about a minute. You don't want them to get soft, just lose a little bit of their bite.
Mix the shallots, garlic and bread crumbs into the quinoa mixture and stir gently until evenly incorporated. Form the mixture into 8 evenly sized patties, they'll be a little plump. - Add the patties to the pan you used for the garlic and shallots. Let cook about 4 minutes or until the first side is lightly browned. Carefully flip the patties with a spatula and let the second side cook until golden brown, about 4 minutes more. Repeat with the remaining patties, using additional olive oil if needed. Top each patty with a bit of Parmesan and egg, and season with salt and pepper to taste.
I have not yet mastered poached eggs. It doesn't matter how many You Tube tutorials I watch. They always look like decapitated ghosts.