Vegetarian Times Jan/Feb 2015

For the Quinoa Cakes:
1 1/2 tsp Flax Meal
1/2 cup Cooked Red quinoa
1 1/2 tsp grated Parmesan Cheese
1 tsp chopped fresh Thyme
1 tsp Lemon Juice
1 tsp Olive Oil

For the Puree:
The recipe uses a Parsnip puree, but you can make a delicious substitution either with celeriac or turnips.
1/2 cup of Celeriac or Turnip chunks (peeled first)
1 1/2 tsp Lemon Juice
Sautéed Greens
Bit of Olive Oil for sautéing
1 1/2 cups chopped Greens - Spinach, Chard, Kale, Arugula, Mizuna,
1/2 tsp grated Lemon Zest
Poached Eggs
1 tsp White Wine Vinegar
1/4 tsp Salt
2 large Eggs

For Quinoa Cakes: Stir together flax meal and 1.5 TB water in small bowl; set aside.  Combine quinoa, Parmesan, thyme and lemon juice in a medium bowl.  Stir in flax mixture, and season with salt and pepper, if desired.  Chill 10 minutes, then shape into 2 cakes - can be covered and refrigerated overnight.  For the Puree: Bring celeriac or turnip chunks, lemon juice and 1/2 cup water to a boil in saucepan.  Reduce heat to medium-low, and simmer 10 minutes, or until chunks are tender.  Puree mixture with immersion blender, or in food processor until smooth.  Keep warm.  For Sautéed Greens: Heat oil in skillet over medium heat.  Add greens and sauté 3 minutes, or until just wilted.  Stir in lemon zest, and season with salt and pepper, if desired. Keep warm.  Heat a small amount of olive oil in a skillet over medium heat.  Add Quinoa Cakes, and sear 3 to 5 minutes per side, or until brown and crispy.  Transfer to plate and keep warm.  To make Poached Eggs: Bring 4 cups water to simmer in medium saucepan.  Add vinegar and salt.  Crack 1 egg into medium bowl.  Stir simmering water into a slow whirlpool, and add egg to spinning water.  Repeat with remaining eggs.  Poach eggs 3 minutes, skimming off any loose whites.  Gently remove each egg to plate using slotted spoon.  To serve: Top each Quinoa Cake with 1/4 cup Sautéed Greens, 1 Poached Egg, and 2 TB Puree. Season with freshly ground black pepper and salt.