27g CARB
Serves 4
Hands On 20 min.
Total 50 min.
1. Preheat oven to 400°F. In a bowl combine the first five ingredients (through ⅛ tsp. salt). Stir in quinoa. Let stand 20 minutes. Form mixture into four 3½-inch-diameter cakes. In a 10-inch nonstick skillet heat 2 tsp. of the oil over medium. Carefully add cakes. Cook patties about 5 minutes per side or until golden, turning carefully once.
2. Meanwhile, in a foil-lined shallow baking pan combine the tomatoes and shallot. Drizzle with the remaining 2 tsp. olive oil; stir to coat. Sprinkle with salt and pepper. Roast 12 to 15 minutes or until skins start to burst, gently stirring once. Remove from oven. Cool 5 minutes. Add arugula and sprinkle with vinegar; toss to combine.
3. To serve, arrange quinoa cakes on plates. Top with Poached Eggs and tomato mixture.
Poached Eggs In a 10-inch skillet combine 4 cups water and 1 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with three more eggs, allowing each egg an equal amount of space in the skillet. Simmer eggs, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet. Season with salt and black pepper.
Tip For cooked quinoa, in a medium saucepan combine 1 cup water and ½ cup uncooked quinoa, rinsed and drained. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until quinoa is tender. Drain if necessary. Cool.
PER SERVING (1 cake + 1 egg + ⅔ cup tomato mixture each) cal 302, fat 14 g (4 g sat. fat), chol 193 mg, sodium 520 mg, carb 27 g (4 g fiber, 5 g sugars), pro 16 g