Quinoa & Broccoli Breakfast Cakes

27 Jan Quinoa & Broccoli Breakfast Cakes

These little babies are so easy to whip up, and if you nail the poaching of the egg they look pretty impressive too! I’m not going to lie – I did watch Jamie Oliver’s YouTube video on how to poach the perfect egg before perfecting the art of the poached egg myself. But it’s actually so much simpler than it appears, so give it a crack (not apologizing for that pun).

Also, please get creative with the ingredients! Add more greens maybe, like some chopped spinach or kale. Once again, I just used what I had in the fridge. You guys will get to see pretty soon that I usually go by my feelings (and what’s expiring soonest) when cooking, and not a recipe!

Side note – I didn’t do it this time, but cooking the quinoa in stock is a lovely way to add extra depth of flavour.

Quinoa & Broccoli Breakfast Cakes

AuthorMaxine SchuilingCategoryBreakfast, Gluten free, Macro friendly, Quick mealsDifficultyIntermediate

Yields2 ServingsQuarter (0.5 Servings)Half (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)

Prep Time5 minsCook Time10 minsTotal Time15 mins

 1 cup cooked quinoa

 1 egg

 1 cup broccoli (or cauliflower)

 30 g grated cheese

 1 tbsp psyllium husk (not essential)

 ½ tsp garlic

 salt and pepper to season

1

Cook the broccoli in the microwave for about 2 minutes, then chop into small pieces. Combine all the ingredients in a bowl and mix. I added psyllium husk to help bind the ingredients as the mixture is quite moist, but this is not essesntial, it just makes the cakes easier to flip on the stove. Coconut flour could also be used to dry out the mixture if it seems a bit moist.

2

Cook on a medium heat on a greased pan. Don’t flip them too soon; give them about 3 minutes to cook through first.

3

Serve with a soft poached egg and some slices of avo. Delicious!