Fuel: Hopscotching to Easter Breakfast
For Cakes (non/reduced-dairy options in italics):
1 cup quinoa, well rinsed
1 1/2 cups chicken broth
2 cups cauliflower, chopped
1/2 cup cheddar cheese, shredded (Daiya cheese is a dairy-free option here)
1/2 cup parmesan cheese, plus more for dusting (either skip this, use goat parmesan for less allergens or use a lesser amount)
salt and pepper to taste
Eggs to Poach
Optional Parsley for garnish
To make Quinoa Cakes:
Add quinoa and broth to a large pot.
Cover and bring the quinoa and broth to a boil over medium heat. Add Cauliflower, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender, about 15-20 minutes.
Mix in the cheese, let it melt and season with salt and pepper. Let cool for a bit, then add your egg immediately stir as fast as you can to mix it.
If you want to stop at this point you can keep in an airtight container in the fridge for up to 3 days. Or you can move on and finish making the cakes.
With an ice cream scoop, scoop out the Quinoa mixture and roll it in Parmesan cheese.
Heat canola oil in a skillet (or use olive or coconut oil). Add your Quinoa balls and flatten once in the skillet. Cook for 2-3 minutes or until golden brown on the side that is down in the pan.
Now flip it over and cook for 2-3 minutes more to brown on the second side.
Poach your eggs. Top the eggs on the quinoa cakes, garnish and enjoy!
Image credit via Flickr.