I think it’s safe to say that an everything bagel would be included in my last meal. However, unwilling to eat that amount of carbs very often, I’ve taken to flavoring other, healthier things with the “everything” seasoning.
These cute little quinoa cakes are sprinkled with everything bagel seasoning and then cooked until they are nice and golden brown on the outside. If you make the mix in advance and use leftover quinoa from last night's dinner, they're a speedy weekday breakfast. Top them with smoked salmon and crème fraîche, and these cakes are perfect for breakfast, brunch, lunch or even a light dinner! —foxeslovelemons
Test Kitchen Notes
These little cakes were a revelation. At first glance, I thought the recipe would be too complicated for a quick breakfast, but using leftover quinoa really did make them quick and easy. The second wonder of the dish is the everything bagel spice mix, which you sprinkle on the cakes before cooking -- I also stirred a bit of it into the cakes before cooking. What a treat they were! The slight crunch of the spices, together with their zippy flavor, paired beautifully with the smoked salmon and the tangy cream. I can see serving them as appetizers as well as breakfast, brunch, or dinner. I will make these often! —lmikkel
Make the Everything Bagel Seasoning: In small bowl, stir together all the ingredients. Store in an airtight container at room temperature until ready to use. You will have a little bit left over to sprinkle on other things.
Make the Quinoa Cakes: In a medium bowl, lightly beat the eggs. Add the quinoa, breadcrumbs, and cheese; then stir until well combined. Form the mixture into four 1/2-inch thick cakes. Sprinkle both sides of the cakes with Everything Seasoning, then lightly pat to adhere.
Heat a large nonstick skillet over medium-high heat. Spray skillet with cooking spray, then carefully add the cakes. Cook 4 to 6 minutes per side, or until cakes are golden brown.
Serve quinoa cakes topped with smoked salmon, crème fraîche, and chives.