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To make Quinoa Cakes: Stir together flax meal and 11/2 Tbs.
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water in small bowl; set aside.
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Combine quinoa, Parmesan, thyme, and lemon juice in medium bowl.
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Stir in flax mixture, and season with salt and pepper, if desired.
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Chill 10 minutes, then shape into 2 cakes.
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(Cakes can be covered and refrigerated overnight.)
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To make Parsnip Puree: Bring parsnip chunks, lemon juice, and 1/2 cup water to a boil in saucepan.
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Reduce heat to medium-low, and simmer 10 minutes, or until parsnip chunks are tender.
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Puree mixture with immersion blender, or in food processor until smooth.
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Keep warm.
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11
To make Sauteed Greens: Heat oil in skillet over medium heat.
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Add greens, and saute 3 minutes, or until just wilted.
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Stir in lemon zest, and season with salt and pepper, if desired.
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Keep warm.
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Heat 1 tsp.
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oil in large skillet over medium heat.
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Add Quinoa Cakes, and sear 3 to 5 minutes per side, or until brown and crispy.
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Transfer to plate, and keep warm.
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To make Poached Eggs: Bring 4 cups water to simmer in medium saucepan.
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Add vinegar and salt.
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Crack 1 egg into medium bowl.
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Stir simmering water into a slow whirlpool, and add egg to spinning water.
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Repeat with remaining egg.
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Poach eggs 3 minutes, skimming off any loose whites.
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Gently remove each egg to plate using slotted spoon.
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To serve: Top each Quinoa Cake with 1/4 cup Sauteed Greens, 1 Poached Egg, and 2 Tbs.
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Parsnip Puree.
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Season with freshly ground black pepper and salt, if desired.
