Quinoa Broccoli Cakes With Poached Egg Recipe

I reworked Quinoa Broccoli into compact cakes paired with a poached egg and a hidden lemon and herb cheese center for an unexpected twist.

I make Quinoa Broccoli Cakes With Poached Egg whenever I want something that feels a little clever but not fussy. The cakes get their body from cooked quinoa and the whole thing sings when topped with a soft poached egg, runny yolk and all.

It’s one of those meals that lives between pantry-smart and restaurant-worthy, the kind you tell a friend about but might not give away all your tricks for. I keep thinking of it as Poached Egg Meals crossed with Quinoa And Eggs Breakfast, and somehow every time it surprises me, in a good way.

Try it when you want to impress yourself.

Ingredients

• Quinoa, nutty and chewy, high in protein and fiber, great for satiety.
• Broccoli adds crunch, vitamins C and K, lots of fiber, low calorie.
• Eggs bind, give richness, add high quality protein and healthy fats.
• Parmesan brings savory umami, salty punch, and a little calcium boost.
• Panko keeps cakes crisp on outside, adds carbs, gives a light texture.
• Lemon juice and zest add bright acidity, cuts richness, makes it pop.
• Olive oil helps fry, provides heart healthy fats and extra flavor.
• Scallions and parsley add freshness, mild onion notes, a herbal lift.

Ingredient Quantities

• 2 cups cooked quinoa
• 2 cups broccoli florets, finely chopped
• 1 large egg
• 4 large eggs for poaching
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 1/3 cup grated Parmesan cheese
• 2 scallions, thinly sliced
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2-3 tbsp olive oil
• 2 tbsp all-purpose flour (optional, for easier shaping)

How to Make this

1. If your broccoli is raw, blanch or steam the florets until just tender, then finely chop and squeeze out as much moisture as you can with a clean towel or paper towels; excess water will make the cakes fall apart.

2. In a large bowl combine 2 cups cooked quinoa, the chopped broccoli, 1 large beaten egg, 1/2 cup panko breadcrumbs, 1/3 cup grated Parmesan, 2 sliced scallions, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped parsley, 1 tsp kosher salt and 1/2 tsp black pepper; stir until evenly mixed but don’t overwork it.

3. If the mixture feels too loose add the optional 2 tbsp flour or another tablespoon of panko a little at a time until it holds together when pinched; if it’s too dry add a teaspoon of lemon juice or a splash of water. Chill the mixture for 15 minutes to firm up, this helps shaping.

4. Form the mixture into cakes about 3 inches wide and 1/2 inch thick using about 1/3 cup per cake; press gently so they hold but don’t pack them rock hard. If you want, dust each cake lightly with flour for a nicer crust.

5. Heat 2 to 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add the cakes without crowding the pan and cook 3 to 4 minutes per side, until golden brown and crisp; flip carefully with a spatula so they don’t break.

6. Transfer cooked cakes to a warm oven set low or to a plate lined with paper towels to keep warm while you poach eggs. If a cake is thick, finish it in the oven 5 minutes at 350 F to cook through.

7. For the poached eggs bring a shallow saucepan of water to a gentle simmer, not a rolling boil. Create a gentle whirlpool with a spoon if you like and slide each of the 4 eggs in from a small cup; cook about 3 minutes for runny yolks or 4 to 5 minutes for a firmer yolk.

8. Remove eggs with a slotted spoon, blot briefly on a paper towel to remove excess water, and season with a pinch of salt and pepper.

9. To serve place a quinoa broccoli cake on each plate, top with a poached egg, squeeze the remaining lemon juice over top, scatter extra scallions and parsley and a touch more Parmesan if you want; enjoy while hot.

Equipment Needed

1. Large mixing bowl (for combining the quinoa, broccoli and binders)
2. Chef’s knife and cutting board to finely chop florets, scallions and parsley
3. Small saucepan for blanching or steaming broccoli and for poaching eggs
4. Colander or fine mesh strainer to drain broccoli and rinse quinoa
5. Clean kitchen towel or paper towels, to squeeze out excess moisture, dont skip this
6. Large nonstick or cast iron skillet for frying the cakes
7. Thin spatula plus a slotted spoon — spatula for flipping, slotted spoon for lifting poached eggs
8. Measuring cups and spoons, plus a small ramekin or cup to crack eggs into before poaching

FAQ

Quinoa Broccoli Cakes With Poached Egg Recipe Substitutions and Variations

• Quinoa: swap cooked couscous, bulgur or cooked millet 1 for 1. Works same for texture, chill it first so the cakes hold together better.
• Broccoli: use finely chopped cauliflower, grated carrot, or wilted spinach (squeeze out excess water). Steam briefly so the cakes dont get soggy.
• Panko breadcrumbs: replace with crushed plain crackers, regular dry breadcrumbs, or quick oats (pulse a bit in a blender). Oats soak up more moisture so you may need a splash of water or another egg.
• Parmesan: sub grated Pecorino Romano or a sharp cheddar, or for dairy free use nutritional yeast plus a pinch more salt. Pecorino is saltier so cut back on the kosher salt.

Pro Tips

– Dry everything well. Squeeze the broccoli until it’s almost bone dry and spread the cooked quinoa on a tray to cool and dry a bit first, otherwise the cakes stay soggy. Chill the mixed batter 15 to 30 minutes so it firms up and is easier to shape.

– Use texture to your advantage. If the mix seems loose add panko a tablespoon at a time or an extra beaten egg, if it’s too stiff add a splash of lemon juice or water. Shape with slightly wet hands or a shallow ring mold so you dont overpack them and make them dense.

– Control the pan heat and don’t crowd the pan. Medium heat with oil shimmering but not smoking gives a golden crust without burning, flip gently with a wide spatula and finish thick cakes in a 350 F oven for a few minutes to cook through.

– For perfect poached eggs use very fresh eggs and add a tablespoon of white vinegar to the simmering water, slip each egg in from a small cup, and cook 3 minutes for runny yolks. You can make poached eggs ahead, chill in ice water, then briefly warm them in simmering water just before serving.

Quinoa Broccoli Cakes With Poached Egg Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I reworked Quinoa Broccoli into compact cakes paired with a poached egg and a hidden lemon and herb cheese center for an unexpected twist.

Pin

Servings

4

servings

Calories

401

kcal

Equipment: 1. Large mixing bowl (for combining the quinoa, broccoli and binders)
2. Chef’s knife and cutting board to finely chop florets, scallions and parsley
3. Small saucepan for blanching or steaming broccoli and for poaching eggs
4. Colander or fine mesh strainer to drain broccoli and rinse quinoa
5. Clean kitchen towel or paper towels, to squeeze out excess moisture, dont skip this
6. Large nonstick or cast iron skillet for frying the cakes
7. Thin spatula plus a slotted spoon — spatula for flipping, slotted spoon for lifting poached eggs
8. Measuring cups and spoons, plus a small ramekin or cup to crack eggs into before poaching

Ingredients

• 2 cups cooked quinoa

• 2 cups broccoli florets, finely chopped

• 1 large egg

• 4 large eggs for poaching

• 1/2 cup panko breadcrumbs (or regular breadcrumbs)

• 1/3 cup grated Parmesan cheese

• 2 scallions, thinly sliced

• 1 garlic clove, minced

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 2 tbsp chopped fresh parsley

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 2-3 tbsp olive oil

• 2 tbsp all-purpose flour (optional, for easier shaping)

Directions

• If your broccoli is raw, blanch or steam the florets until just tender, then finely chop and squeeze out as much moisture as you can with a clean towel or paper towels; excess water will make the cakes fall apart.
• In a large bowl combine 2 cups cooked quinoa, the chopped broccoli, 1 large beaten egg, 1/2 cup panko breadcrumbs, 1/3 cup grated Parmesan, 2 sliced scallions, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped parsley, 1 tsp kosher salt and 1/2 tsp black pepper; stir until evenly mixed but don't overwork it.
• If the mixture feels too loose add the optional 2 tbsp flour or another tablespoon of panko a little at a time until it holds together when pinched; if it's too dry add a teaspoon of lemon juice or a splash of water. Chill the mixture for 15 minutes to firm up, this helps shaping.
• Form the mixture into cakes about 3 inches wide and 1/2 inch thick using about 1/3 cup per cake; press gently so they hold but don't pack them rock hard. If you want, dust each cake lightly with flour for a nicer crust.
• Heat 2 to 3 tbsp olive oil in a large skillet over medium heat until shimmering. Add the cakes without crowding the pan and cook 3 to 4 minutes per side, until golden brown and crisp; flip carefully with a spatula so they don't break.
• Transfer cooked cakes to a warm oven set low or to a plate lined with paper towels to keep warm while you poach eggs. If a cake is thick, finish it in the oven 5 minutes at 350 F to cook through.
• For the poached eggs bring a shallow saucepan of water to a gentle simmer, not a rolling boil. Create a gentle whirlpool with a spoon if you like and slide each of the 4 eggs in from a small cup; cook about 3 minutes for runny yolks or 4 to 5 minutes for a firmer yolk.
• Remove eggs with a slotted spoon, blot briefly on a paper towel to remove excess water, and season with a pinch of salt and pepper.
• To serve place a quinoa broccoli cake on each plate, top with a poached egg, squeeze the remaining lemon juice over top, scatter extra scallions and parsley and a touch more Parmesan if you want; enjoy while hot.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 248g
• Total number of serves: 4
• Calories: 401kcal
• Fat: 19.9g
• Saturated Fat: 4.9g
• Trans Fat: 0.05g
• Polyunsaturated: 1.5g
• Monounsaturated: 7.5g
• Cholesterol: 238mg
• Sodium: 625mg
• Potassium: 462mg
• Carbohydrates: 36.5g
• Fiber: 5g
• Sugar: 2.8g
• Protein: 16.3g
• Vitamin A: 625IU
• Vitamin C: 41mg
• Calcium: 128mg
• Iron: 2.4mg