Here are some random facts you may not have known about me:
1) I love scotch. One of my favourite drinks is the Rusty Nail.
2) I attend dance parties nearly every day of my life. They are all in my living room, and they are all by myself.
3) I love playing scrabble and boggle. I am terrible at both.
4) I hate feet. Plain and simple hate.
5) The poached egg you see in these photos, is the first I've ever made. Ever. And it was terrifying.
I tell you these things because sometimes it's nice to share. Sometimes it's nice to throw a little bit of yourself out there and see what happens. Also, that is exactly what I did not do with these quinoa cakes. I gobbled this up for lunch so quickly the cat barely had a chance to register there was something tasty for her to try and sniff.
Now go, make, enjoy and try to share!
Green Goddess Quinoa Cakes
Makes approximately 8 cakes
1 1/2 cups cooked quinoa
6 Tbsp olive oil
2 green onions, chopped - greens and some of the whites
1 clove garlic, minced
2 1/2 cups baby spinach, roughly chopped
1/2 tsp salt
1/2 tsp pepper
1 - 1 1/2 Tbsp flour
1 tsp baking powder
1 - 2 handfuls of baby spinach, washed
1/4 cup Green Goddess Dressing per serving (recipe here)
1 poached egg per serving
- Heat 2 Tbsp oil in a frying pan and cook onion and garlic until tender and fragrant (about 2 minutes)
- Add baby spinach and cook until wilted - remove from heat and allow to cool
- In a large bowl, combine quinoa, salt, pepper, eggs, flour, baking powder and spinach mixture
- With very wet hands, form mixture into approximately 8 patties and lay onto parchment lined baking sheet, refrigerate for at least an hour
- When ready to cook, heat 2 Tbsp of oil in frying pan, and cook patties until well browned on each side (approximately 4 minutes per side)
- Place fresh spinach on a plate, top with 2 quinoa cakes, 1/4 cup of green goddess dressing and a poached egg