Quinoa Breakfast Cakes
Author: 
Recipe type: Breakfast, Brunch, Side
 
Ingredients
  • 1 medium sweet onion, diced
  • 1.5 to 2 c portobello (1.5 to 2 caps) or cremini mushrooms, diced very small or minced
  • 1 c baby spinach, chopped
  • 2 c cooked quinoa
  • 1.5 baking potatoes, skins removed, chopped, boiled, and mashed (or use ¾ c leftover mashed potatoes)
  • 1 egg, lightly beaten
  • ¼ c Parmigiano Reggiano
  • 5 - 10 leaves basil, chopped finely
  • ¼ t red pepper flakes
  • ¼ t freshly ground black pepper
Instructions
  1. Heat a medium or large skillet over medium-high heat. When the pan is warm, add extra virgin olive oil. When the oil is heated, add the onion and saute it starts to brown and soften.
  2. Add the mushrooms and spinach, and cook 2-3 minutes more, until the mushrooms are tender and the spinach is bright.
  3. Transfer the onions, mushrooms, and spinach to a large bowl, add the remaining ingredients, and stir to evenly distribute.
  4. Form into patties (this recipe will make about 12, give or take). Make sure the patties aren't too thick, or else the egg won't cook through (1/2" - ¾" thick should be great).
  5. Wipe out the skillet, and re-heat over medium-high heat. When warm, spray with olive oil and place 4 patties in the pan. After about 5 minutes, check the bottom of one of the patties. If it is browning, flip it, and repeat with the others in the pan. Lower the heat to medium and cook for another 5 minutes.
  6. Continue with this process until you have cooked the entire batch.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2013/10/08/quinoa-breakfast-cakes/