1/2 cup shredded cheese (such as cheddar or mozzarella)
2 green onions, thinly sliced
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
For the poached eggs:
2 cups water
1 tablespoon vinegar
To make the quinoa cakes, in a large bowl, stir together the cooked quinoa, shredded cheese, eggs, green onions, parsley, salt, and pepper. Stir in the flour until the mixture is well combined and holds together.
Heat the olive oil in a large skillet over medium heat. Drop the quinoa mixture by the tablespoonful into the skillet and press the cakes down slightly with a spatula to flatten them.
Cook the cakes for about 3-4 minutes on each side, or until they are golden brown and cooked through.
To make the poached eggs, bring the water and vinegar to a simmer in a large saucepan over medium heat. Carefully crack the eggs into the simmering water and let them cook for about 3-4 minutes, or until the whites are set and the yolks are cooked to your desired level of doneness. Use a slotted spoon to carefully remove the eggs from the water and let them drain on a paper towel.
To serve, place a quinoa cake on a plate and top it with a poached egg. Sprinkle the eggs with a little bit of salt and pepper, and serve them with your favorite breakfast sides.