Had this for a breakfast in Chicago. I was surprised how much my kids liked them.
Ingredients
2½ cups cooked quinoa
1 egg + 2 egg yolks
½ teaspoon sea salt
4 cloves garlic, crushed in a garlic press or chopped finely
⅓ cup parmesan cheese
⅔ cup flour (this has to be gluten free, if you want gluten-free cakes)
1 tablespoon extra virgin olive oil
2 cups of tomato sauce
4 poached eggs
Instructions
In a large bowl, combine the quinoa, egg and egg yolks and salt. Stir in the garlic and cheese. Add the flour and stir until the flour is evenly dispersed. If the mixture seems to wet, add more flour, about a tablespoon at a time. Form the mixture into 8 one inch thick patties and place on a parchment covered baking sheet.
Heat the oil in a heavy skillet over medium heat. Add as many patties that will fit comfortably. Cook until the bottoms are a deep golden brown, about five minutes. Flip with a spatula and continue to cook the second side until it is golden brown. Remove the patties from the skillet and cool on a wire rack. Repeat with the remaining patties.
Place two quinoa cakes on a plate and cover with the desired amount of sauce, I used about three tablespoons on mine. Top the sauce with the poached egg and garnish with fresh parsley or scallions.
Recipe by Culinary Mamas at https://culinarymamas.com/quinoa-cakes-red-sauce-poached-egg/