Quinoa Benedict – Your Mom Will Love It!
I have been in the restaurant industry in Los Angeles for almost 30 years – an absolute truth I have learned – Mother’s Day = Brunch. Mother’s love a home cooked meal they don’t have to cook themselves. I have an impressive but easy recipe for you that will knock your mom’s socks off, Quinoa Benedict.
With these quinoa patties, the vegetables soak overnight with the oats, so you’re halfway to a quick vegetarian brunch by the time you wake up. The patties freeze well, so I like to make a few extra to have around for a quick breakfast or for our Quinoa Burgers. The only trick is shaping the patties. Like crab cakes, it takes a little subtle convincing to get them to stick together at first. But once you get the hang of it, it really is very easy.
½ medium zucchini, roughly chopped
6 button mushrooms, roughly chopped
1 small chayote squash, pitted, peeled, and roughly chopped
1 medium red bell pepper, seeded and roughly chopped
1 medium carrot, peeled and grated on smallest holes of box grater
½ cup old-fashioned oats
1-teaspoon coarse sea or kosher salt
2 medium cloves garlic, minced
1-inch piece ginger, peeled and finely grated
4 large eggs, divided
½ cup grated parmesan
1 cup unseasoned, toasted breadcrumbs divided
1 cup quinoa, cooked according to package directions and drained
½ cup flour, more if needed
¼ cup vegetable oil, divided, more if needed
4 Poached Eggs
½ cup Marinara optional
Freshly ground pepper, to taste
Makes 4 Quinoa Benedicts plus 4 additional quinoa patties
Image by Staci Valentine