Paleo Persian Brunch: Aromatic Herb and Mint Quinoa Cakes with Poached Eggs

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth (for cooking quinoa)
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/2 small onion, grated
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 lemon, juiced
• Fresh parsley and mint leaves, for garnish

Instructions

1. Cook quinoa according to package instructions set aside to cool.
2. In a large bowl, combine cooked quinoa, parsley, mint, onion, garlic, cumin, coriander, salt, and pepper. Mix well.
3. Form 4 equal sized patties from the mixture and set them aside.
4. Heat 1 tablespoon of olive oil in a non stick pan over medium heat. Add quinoa patties and cook for 4 minutes on each side until golden brown and crispy. Transfer to a plate and keep warm.
5. In another non stick pan, heat the remaining 2 tablespoons of olive oil. Gently crack the eggs into the pan and cook until the whites are set but yolks remain runny (approximately 3 minutes).
6. Prepare the tomato sauce by combining cherry tomatoes, red onion, lemon juice, salt, and pepper in a bowl. Toss well.
7. Plate the quinoa cakes, top with poached eggs, and spoon the tomato sauce over the top. Garnish with fresh herbs.

Chef’s Insight

The balance of flavors in this recipe showcases Persian cuisine's ability to create aromatic and flavorful dishes while remaining paleo-friendly.

Notes

Make sure to use fresh herbs for the best flavor. - Adjust the seasoning as needed according to personal taste preferences.