Quinoa Cakes with Poached Eggs - An Annie's Eats recipe

Quinoa Cakes with Poached Eggs - An Annie's Eats recipe
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.1
  • Total Fat: 9.9 g
  • Cholesterol: 246.6 mg
  • Sodium: 845.3 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 14.0 g

View full nutritional breakdown of Quinoa Cakes with Poached Eggs - An Annie's Eats recipe calories by ingredient

Number of Servings: 6


    2 cups cooked quinoa, at room temperature
    2 large eggs, beaten
    ˝ tsp. coarse salt
    1/3 cup minced fresh chives, plus more for garnish
    2 large shallots, finely chopped
    1/3 cup grated Parmesan cheese
    3 cloves garlic, minced
    ˝ cup whole grain bread crumbs, plus more if needed
    Olive oil, for frying patties(for serving)
    Shaved Parmesan(for serving)
    6 poached eggs (one for each patty)(for serving)
    Salt and pepper

    Serve with spinach and cherry tomatoes


In a medium bowl, combine the quinoa, eggs, salt, chives, shallots, Parmesan, and garlic. Stir to blend. Mix in the bread crumbs and stir gently until evenly incorporated. Form the mixture into six evenly sized patties, about 3-4 inches in diameter.

Heat a bit of olive oil in a large sauté pan set over medium-high heat and swirl to coat. Add the patties to the pan so that they are not touching. 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 shaved Parmesan, a poached egg, and season with salt and pepper to taste. Serve immediately.

Serving Size: Serves 6