Quinoa Broccoli Cakes With Poached Egg


  • 2 cups of cooked, seasoned quinoa
  • 1 cup of cooked, seasoned Smith’s Farm’s broccoli florets, chopped
  • 1/2 cup of grated parmesan
  • Salt, pepper to taste
  • 2 teaspoons of lemon juice
  • Salt, pepper to taste
  • 2 eggs (If making cakes with poached eggs, then 4 eggs + 2 teaspoons vinegar + 1 teaspoon salt)
  • 1/2 cup of Panko bread crumbs
  • Oil for frying


  1. In a large bowl combine together quinoa, chopped broccoli, cheese and mix well.
  2. Add lemon juice if using, seasonings to taste and mix.
  3. In a small bowl beat 2 eggs with a fork until they are mixed, add eggs to quinoa mixture and combine.
  4. Add breadcrumbs to the mixture. If it’s too wet, then add more breadcrumbs.
  5. Heat a frying pan on medium and brush some oil to cover the pan.
  6. Divide the mixture into 8 or 10 equal parts (depending on size) and form into patties.
  7. Fry until crispy and golden brown about 10 minutes per side. You may need to reduce the heat a little bit if they start browning too quickly. Alternatively, you could fry them on each side just until they are crispy and then finish cooking them in the oven at 350F for about 20-25 minutes.
  8. To poach eggs, use Alton Brown’s method, it’s actually not that difficult. In short, bring water in a large saucepan to boil, add vinegar and salt. Crack one egg at a time in a small bowl. Start swirling a spoon inside the pot to make a whirlpool and careful drop the egg into the pot. Turn off the heat, cover and let stand for 5 minutes.
  9. Serve cakes by themselves with some creamy horseradish, greek yogurt or just some lemon veggies. Or serve them with the poached eggs and freshly ground black pepper and some coarse salt.


Thank you to https://www.imagelicious.com/blog/quinoa-broccoli-cakes-with-poached-egg for this amazing recipe!