Vegetarian Times Jan/Feb 2015
For the Quinoa Cakes:
1 1/2 tsp Flax Meal
1/2 cup Cooked Red quinoa
1 1/2 tsp grated Parmesan Cheese
1 tsp chopped fresh Thyme
1 tsp Lemon Juice
1 tsp Olive Oil
For the Puree:
The recipe uses a Parsnip puree, but you can make a delicious substitution either with celeriac or turnips.
1/2 cup of Celeriac or Turnip chunks (peeled first)
1 1/2 tsp Lemon Juice
Sautéed Greens
Bit of Olive Oil for sautéing
1 1/2 cups chopped Greens - Spinach, Chard, Kale, Arugula, Mizuna,
1/2 tsp grated Lemon Zest
Poached Eggs
1 tsp White Wine Vinegar
1/4 tsp Salt
2 large Eggs
For Quinoa Cakes: Stir together flax meal and 1.5 TB water in small bowl; set aside. Combine quinoa, Parmesan, thyme and lemon juice in a medium bowl. Stir in flax mixture, and season with salt and pepper, if desired. Chill 10 minutes, then shape into 2 cakes - can be covered and refrigerated overnight. For the Puree: Bring celeriac or turnip chunks, lemon juice and 1/2 cup water to a boil in saucepan. Reduce heat to medium-low, and simmer 10 minutes, or until chunks are tender. Puree mixture with immersion blender, or in food processor until smooth. Keep warm. For Sautéed Greens: Heat oil in skillet over medium heat. Add greens and sauté 3 minutes, or until just wilted. Stir in lemon zest, and season with salt and pepper, if desired. Keep warm. Heat a small amount of olive oil in a skillet over medium heat. Add Quinoa Cakes, and sear 3 to 5 minutes per side, or until brown and crispy. Transfer to plate and keep warm. To make Poached Eggs: Bring 4 cups water to simmer in medium saucepan. Add vinegar and salt. Crack 1 egg into medium bowl. Stir simmering water into a slow whirlpool, and add egg to spinning water. Repeat with remaining eggs. Poach eggs 3 minutes, skimming off any loose whites. Gently remove each egg to plate using slotted spoon. To serve: Top each Quinoa Cake with 1/4 cup Sautéed Greens, 1 Poached Egg, and 2 TB Puree. Season with freshly ground black pepper and salt.