Quinoa Cakes With Roasted Red Pepper And Walnut Pesto, Goat Cheese And A Poached Egg

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Closet Cooking
Nutrition per serving    (USDA % daily values)
CAL
632
FAT
118%
CHOL
175%
SOD
24%

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Ingredients for 4 servings

baby spinach leaves to taste

1 batch roasted red pepper an toasted walnut pesto - see below

4 ounces goat cheese, sliced

4 eggs

salt and pepper to taste

chives to taste, sliced

1 cup quinoa, rinsed

2 cups water or broth

2 eggs, lightly beaten

1/4 cup onion, finely diced

1 clove garlic, chopped

1/4 cup flour (I like to use whole wheat)

1/4 cup parmigiano reggiano (parmesan), grated

oil for frying

2 large roasted red peppers

1 handful basil leaves

2 tablespoons walnuts, toasted

2 tablespoons parmigiano reggiano (parmesan), grated

3 tablespoons olive oil

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