|125 ml||quinoa — rinsed|
|1||eggs — large, lightly beaten|
|1/2||onion — grated|
|1||garlic — cloves, crushed|
|30 ml||fresh chives — finely chopped|
|50 ml||parmesan cheese — or Gruyere, grated|
|breadcrumbs — dried|
|50 ml||canola oil|
|1||onion — chopped|
|250 g||button mushrooms — chopped|
|4||eggs — poached, to serve|
Place the quinoa in a saucepan with 250ml water. Add a little salt and bring to the boil. Reduce the heat and simmer for 10 to 15 minutes or until the quinoa is cooked. Pour into a large bowl or plate and leave to cool.
Once the quinoa has cooled, stir in the egg, flour, onion, garlic, chives and Parmesan cheese and season to taste. Refrigerate for 20 to 30 minutes.
Shape the quinoa mixture into four large or eight small cakes. Put the breadcrumbs into a shallow bowl and press the cakes lightly into the crumbs on both sides. Heat the oil in a frying pan and fry the cakes for two to three minutes per side or until they are golden brown. Keep warm.
Melt the butter in a large saucepan. Add the onion and sauté until soft. Add the mushrooms and sauté until soft. Add the spinach and 30ml water, cover and remove from the heat, allowing the spinach to wilt. Season to taste.
Poach the eggs in a saucepan of simmering water and serve on top of the quinoa cakes with the sautéed spinach on the side.