I am always on the lookout for ways to make sure I’m getting the most nutrients I can in a delicious way.
I’ve been sick an a lot lately and when that happens, I tend to look back at my nutrition and frankly, it’s been pretty bad. I’ve gone out to eat with friends a lot which tends lead to me making unhealthy decisions and usually topping those decisions off with a drink or two (or three…)
I haven’t been giving my body what it needs. On top of that, I’ve been tired. There are days when I want to take a nap at 11:00. Last time this happened, I was a bit anemic and I started taking iron pills. I would much rather attempt to fight this with diet.
So I give you one power packed breakfast. The cakes themselves are actually vegan. I left out the cheese and used chia seeds instead of eggs. Next time I make them I am going to add a few fresh herbs and not be so impatient (these are suppose to be slightly more brown.) However, I couldn’t wait to share this with you because not only was it delicious and a break from my normal breakfast routine, it was extremely healthy!
If you own Heidi’s cookbook, I highly suggest you go check out the original recipe because she gives you even more ways to eat these (like as a snack, lunch, or dinner.)Print
- Quinoa Cakes:
- 1 cup cooked quinoa
- 2 tablespoons chia seeds
- 6 tablespoons water
- 1/2 cup whole grain bread crumbs
- 1/4 cup onion, finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon olive oil
- 3–4 eggs
- Spinach Pesto:
- 2 cups fresh spinach
- 2 tablespoons pine nuts, toasted
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese
- Water as needed
- To make spinach pesto, combine all ingredients in the food processor and pulse until well combined. If you need to thin out the mixture, you can add more olive oil or water. I tend to use water just because oil calories add up fast. Once you have reached the right consistency and taste, set aside.
- If you don’t like the taste of raw onions, cook onions until translucent in a bit of oil- 5-6 minutes.
- In a small bowl, combine chia seeds and water for 30 seconds. Combine with quinoa, onions, salt, and pepper; mix thoroughly. Finally, add the bread crumbs and stir until combined. Let sit for three minutes. If you find your mixture is too soggy to form into patties, add more bread crumbs. If the mixture is too crumbly, add a little water.
- While mixture sits, heat 1 tablespoon of olive oil over medium heat. Form patties into a round shape about the size of your palm. Place as many as you can fit in the heated pan and cook on each side until browned, about 5-6 minutes on each side. Repeat with remaining mixture.
- Once quinoa cakes are done, heat remaining tablespoon of olive oil. Whisk together eggs (one egg per person), and pour into hot pan. I do not add milk and I whisk my eggs up until the time I pour them into the pan. Cook continue to cook and stir until eggs are done.
- To serve, place a streak of pesto on the plate, followed by eggs, and finally two quinoa patties.
- If you find you have more mixture than people, save the quinoa mixture and cover it for the next day. Then remove and make your patties right before cooking.