Quinoa Cakes and Poached Egg

Quinoa Cakes and Poached Eggs

Servings 6
Author Sonia! The Healthy Foodie


  • cups cooked quinoa
  • 1 cup bread crumbs
  • 2 eggs
  • ½ cup or 4 egg whites
  • 2 green onions finely chopped
  • 45 g extra sharp cheddar cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • About ½ cup watercress leaves
  • 6 poached eggs


  • Combine the quinoa, eggs, egg whites, green onion, cheese, salt and pepper in a medium bowl. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Form into six patties.
  • Heat a little bit of olive oil in a large, heavy skillet over medium-high heat. Add the patties, if they’ll fit with some room between each and cook until the bottoms are deeply browned, about 7 to 10 minutes.
  • Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.
  • Transfer to serving plate, top with a pinch of watercress leaves and a poached egg. Sprinkle with salt and pepper.
  • The quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.