Quinoa Breakfast Cakes

If you want to get super extra fancy with these, try adding some crabmeat. That will take the protein content to main dish worthy. If you don't have vegetable broth on hand it's totally fine to cook up the quinoa in a little salted water.

Makes about 16“ cakes” – Serves 8

  • 1 cup quinoa
  • 2 cups low sodium vegetable broth
  • 4 large eggs, beaten
  • 1 cup oats
  • 1 small yellow finely chopped
  • ¼ freshly grated Manchego or Asiago cheese
  • ½ cup baby spinach (or other greens), finely chopped
  • ¼ cup finely shredded carrot
  • 1 pinch garlic powder
  • ¼ teaspoon each salt and pepper
  • Cooking oil spray
  • Optional: Red Pepper Sauce (recipe included see index)

To cook quinoa: Combine 1cup of well-rinsed uncooked quinoa with 2 cups low sodium vegetable broth. Bring to a boil, cover, decrease the heat, and simmer for 15 to 20 minutes, until the quinoa is tender and liquid has been absorbed.

Beat the eggs in a medium size mixing bowl. Stir in one cup of the cooked quinoa (save the rest for another recipe) and oats. Add the onion, cheese, spinach, carrots, garlic, salt, and pepper. Mix well and let sit for a few minutes so the oats can absorb some of the moisture.

Form the mixture into ten to twelve small patties. Heat a large heavy skillet coating with cooking oil spray over medium-low heat. Add patties to skillet so that they are not too crowded - about 5 to 6 should fit.

Low heat to medium and cook for about 6 minutes on the first side. Carefully flip the patties with a spatula and cook the second sides for 4 minutes (uncovered), or until golden. Check the underside to prevent burning – you may need to lower the heat even further depending on the type of skillet you are using.

Remove the patties from the skillet to a plate lined with a paper towel or cloth kitchen towel while you cook the remaining patties. You may also keep them warm in a low temperature oven.

Serve with a side of roasted red pepper sauce or chipotle hollandaise if desired.

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