A savoury protein rich vegetarian breakfast. The quinoa “cake” is like a cross between a jumbo fritter and pancake. Made with cooked quinoa, pea protein, flour and egg…it’s super easy to whip up once you have some quinoa prepped. You can flavour it up whichever way you fancy. I went with paprika giving it a bit of colour at the same time. Roasted red peppers and a crispy bottomed fried egg with runny yolk made it complete.
You could also go with some cinnamon and vanilla and make a sweet variety. Top it off with yogurt of choice, dairy or non dairy, some honey or maple syrup, berries…maybe a little peanut butter, because let’s face it everything is better with peanut butter.
I’m naturally drawn to creating sweet recipes particularly when it comes to incorporating protein powders for Pulsin.
Although I would eye this up as an epic breakfast option its perfect to have for lunch or dinner. You could even incorporate some from veggies with a tbsp or two of veggie puree or some finely chopped onion and blitzed up peas. The possibilities are endless! Let me know if you come up with anything particularly awesome by tagging me with your creations @peachypalate on Instagram!
Savoury Quinoa Protein Breakfast CakePrint Recipe
- 130g cooked quinoa
- 1 tbsp (10g) plain pea protein
- 2 tbsp (20g) buckwheat flour
- ½ tsp baking powder
- ¼ tsp smoked paprika
- ¼ tsp Pink Himalayan Rock Salt
- 1 medium egg whisked
- ½ tbsp olive oil for cooking
- **To Serve **
- 1 fried egg
- Roasted Red Peppers
- Fresh Coriander or herb of choice
- Black Pepper
Mix together quinoa through to the whisked egg in a large bowl and set aside for 5 minutes.
Heat a pan over a medium heat. Add olive oil.
Place quinoa fritter batter into the pan and shape into a nice round using the sides of spoon.
Cook for 4 - 5 minutes or until it looks set around the edges. Carefully flip using a large spatula and cook for 4-5 minutes more.
Serve topped with a fried egg, roasted red peppers, fresh coriander and some black pepper if desired.