Quinoa Cakes Eggs Benedict

One of my goals for 2019 is to try a new recipe each week. I am excited to share with you my new dish “Quinoa Cakes Eggs Benedict.” I prepared it for brunch for my friends after kayaking on the Chicago River - it was a big hit and I will definitely cook them again.

Ingredients

1 cup dry or 3 cups cooked quinoa

 2 cups water (for cooking quinoa)

 2 eggs

 1/4 cup egg whites

 1/2 cup sun-dried tomatoes, packed in oil or water (drained)

 1/3 cup feta cheese, crumbled

 3 tbsp cornmeal or almond flour

 1/2 cup parsley, finely chopped

 1/4 cup basil, finely chopped

 1/4 tsp + a pinch salt

 Ground black pepper, to taste

 Cooking spray (I use Misto)

Instructions:

In a small pot, add quinoa, water and a pinch of salt. Cover, bring to a boil on high, reduce heat to low and cook for 10 mins. Remove from heat and let stand covered for 5 minutes. Fluff with fork and set aside.

In a large mixing bowl, combine eggs with egg whites and whisk for 30 seconds. Add quinoa, sun-dried tomatoes*, feta cheese, cornmeal, parsley, basil, black pepper, 1/4 tsp salt and stir to combine.

Preheat large skillet on medium heat and spray with cooking spray. Scoop the mixture with a measuring 1/4 cup and press gently to pack. This step will make it easier to form the cakes. Place on a skillet, press slightly with spatula and cook for 5 – 6 minutes or until golden brown. Flip carefully and cook for another 5 minutes. Repeat this step with remaining mixture. Serve hot.

Storage: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months. 

Make Ahead: Do Step 1 and 2, cover mixture tightly with plastic wrap and refrigerate for up to 48 hours. Proceed with Step 3 when ready to cook. 

I fried the eggs this time but typically I like to do a traditional egg benedict, boiled in water.

**Recipe from iFoodReal.com

Enjoy and for more of my favorite recipes visit: https://www.aleksandra.com/entertaining