Ingredients

• 140 g quinoa
• 500 g of hot vegetable broth
• 100 g coarsely chopped cabbage
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves of pressed garlic
• 75 g fresh white breadcrumbs
• 2 medium eggs, beaten
• 50 g dried tomatoes, coarsely chopped
• 100 g goat cheese, cut from logs
• green salad, to be served (optional)

• Pesto:
• ½ Fresh basil in a small package, only leaves
• ½ Fresh parsley in a small package, only leaves
• 2 cloves of pressed garlic
• 50 g roasted pine nuts
• 50 g grated parmesan cheese
• 150 g of olive oil
• 1 lemon

Cooking guidelines

Put quinoa in a casserole and pour hot broth over it. Stew for 18-20 minutes on low heat until the grains are breathing and the liquid has disappeared. Remove from the heat and allow to cool. In the meantime, bring to a boil with water. Add the cabbage and simmer for 6-8 minutes until done. Strain, squeeze out excess water and set aside.

In a pan, fry the onion until golden on medium heat. Add the garlic and sauté for another 1 minute. Pour the cooked quinoa into a bowl and add the onion, garlic, breadcrumbs, eggs and sun-dried tomatoes. Taste well and mix. Set aside.

To prepare the pesto, place basil, parsley, garlic, pine nuts and parmesan in a small food processor. Mix and slowly pour in oil until you get a thick pesto. Squeeze the lemon juice and then set aside.

Slowly heat 2 tablespoons of olive oil in a pan. Using your hands, shape the quinoa mixture into 8 round patties. Add to the pan and fry for 4-5 minutes on each side until the patties are fresh and golden.

Finally, place a slice of goat cheese on each patty. Place under the grill to brown and the cheese to melt slightly - this will take a few seconds, so watch them. Add a generous spoonful of pesto to each pancake and serve with fresh salad if desired.