Quinoa Patties with Eggs and Spinach Pesto

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Quinoa Cakes
• 1 cup cooked quinoa
• 2 tablespoons chia seeds
• 6 tablespoons water
• ½ cup whole grain bread crumbs
• ¼ cup onion, finely diced
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoon olive oil
• 3-4 eggs
• Spinach Pesto
• 2 cups fresh spinach
• 2 tablespoons pine toasted nuts
• 2 tablespoons lemon juice
• ¼ cup olive oil
• ½ cup Parmesan cheese
• Water as needed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Stir the chia seeds into the water in a small bowl and let sit 10 minutes until a thick gel forms.

2. Meanwhile, toast the pine nuts in a dry skillet over medium heat until fragrant, then let cool.

3. In a food processor, blend the spinach, toasted pine nuts, lemon juice, Parmesan, and ¼ cup olive oil, adding water a splash at a time until spreadable. Season with a pinch of the salt.

4. In a large bowl, combine the cooked quinoa, chia gel, bread crumbs, onion, ½ teaspoon salt, and ½ teaspoon pepper. Beat 1 egg and stir it in as a binder.

5. Shape the mixture into patties about ½ inch (1.25 cm) thick, pressing firmly so they hold together.

6. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the patties 4 minutes per side until golden and firm. Keep warm.

7. Crack the remaining eggs into the same skillet and cook until the whites are fully set and the yolks are cooked to your liking, about 3 minutes.

8. Serve each quinoa patty topped with a spoonful of spinach pesto and a fried egg.