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Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg


Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg Recipe

Ingredients:
  • baby spinach leaves to taste
  • 1 batch quinoa cakes - see below
  • 1 batch roasted red pepper an toasted walnut pesto - see below
  • 4 ounces goat cheese, sliced
  • 4 eggs
  • salt and pepper to taste
  • chives to taste, sliced
  • 1 cup quinoa, rinsed
  • 2 cups water or broth
  • 2 eggs, lightly beaten
  • 1/4 cup onion, finely diced
  • 1 clove garlic, chopped
  • 1/4 cup flour (I like to use whole wheat)
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • salt and pepper to taste
  • oil for frying
  • 2 large roasted red peppers
  • 1 handful basil leaves
  • 1 clove garlic, chopped
  • 2 tablespoons walnuts, toasted
  • 2 tablespoons parmigiano reggiano (parmesan), grated
  • 3 tablespoons olive oil
  • salt and pepper to taste
Directions:
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