Keto Quinoa Cakes With Greens And Eggs Recipe

Name: Keto Quinoa Cakes with Greens and Eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Fusion
Ingredients: 200 g Old Hill Parmesan Cheese; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 g Curly Kale Leaves; 500 ml Oleev Extra Light Olive Oil; 6 pcs Licious Brown Eggs; 200 g Organigram Chia Seeds; 125 g White Shimeji Mushroom (Anabe); 16 g Orika Oregano; 1 ltr Kinley Packaged Water; 750 ml Catch Clear Lemon N Lime Flavoured Water; 500 ml Colavita White Wine Vinegar; 50 g Catch Black Pepper Grinder; 500 ml American Garden Apple Cider Vinegar; 1 kg Simply Staples Mineral Rich Sea Salt

Fusion cuisine

Keto Quinoa Cakes with Greens and Eggs recipe

About this recipe

A satisfying keto-friendly dinner featuring crispy quinoa cakes, sautéed kale, creamy parsnip puree, and perfectly poached eggs. This dish is packed with flavor and nutrients, ideal for solution seekers looking for a wholesome meal.

Ingredients

200 g Old Hill Parmesan Cheese
250 ml Dabur Hommade Lemon Juice (Bottle)
100 g Curly Kale Leaves
500 ml Oleev Extra Light Olive Oil
6 pcs Licious Brown Eggs
200 g Organigram Chia Seeds
125 g White Shimeji Mushroom (Anabe)
16 g Orika Oregano
1 ltr Kinley Packaged Water
750 ml Catch Clear Lemon N Lime Flavoured Water
500 ml Colavita White Wine Vinegar
50 g Catch Black Pepper Grinder
500 ml American Garden Apple Cider Vinegar
1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. In a small bowl, mix 1 1/2 tsp chia seeds with 1 1/2 tbsp water and set aside to thicken.
2. In a medium bowl, combine 1 1/2 tsp grated parmesan cheese, 1 tsp lemon juice, and 1/4 tsp salt. Stir in the chia mixture and season with a pinch of oregano. Chill for 10 minutes.
3. In a saucepan, bring 1 tsp lemon juice and 1/2 cup water to a boil. Reduce heat to medium-low and simmer for 10 minutes. Keep warm.
4. Heat 1 tsp olive oil in a skillet over medium heat. Add 1 1/2 cups chopped kale and sauté for 3 minutes, or until wilted. Stir in 1/2 tsp lemon zest and season with a pinch of salt. Keep warm.
5. Heat 1 tsp olive oil in a large skillet over medium heat. Add the kale mixture and cook for 3-5 minutes, stirring occasionally, until slightly crispy. Transfer to a plate and keep warm.
6. In a medium saucepan, bring 4 cups water to a simmer. Add 1 tsp white wine vinegar and a pinch of salt. Crack 1 egg into a small bowl. Stir the simmering water into a gentle whirlpool and carefully slide the egg into the center. Repeat with the second egg. Poach for 3 minutes, then remove with a slotted spoon.
7. To serve, place a portion of the crispy kale mixture on a plate. Top with 1 poached egg, and season with freshly ground black pepper and additional salt if desired.