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Mini Quinoa Pancakes with Lemon Yogurt Sauce

Mini Quinoa Pancakes with Lemon Yogurt Sauce

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Submitted by happyzhangbo

Quinoa pancakes sound like an interesting way to cook quinoa, and these small pancakes turned out delicious. The lemon yogurt sauce was creamy, light and refreshing. These yummy quinoa pancakes can be served as an appetizer or a main dish.

YIELD

9 servings

PREP

20 min

COOK

36 min

READY

2 hrs

Ingredients

1 ½ 355
CUPS ML QUINOA
1 ½ 355
CUPS ML STOCK
vegetable
½ 118
CUP ML OLIVE OIL
or other vegetable oil
½ 0.5
EACH ONIONS
chopped *
4 4
CLOVES CLOVES GARLIC
minced, or as needed
½ 2.5
TEASPOON ML SALT
or to taste
¼ 1.3
TEASPOON ML BLACK PEPPER
or to taste
3 7.1E+2
CUPS ML SPINACH
fresh and tough stems trimmed
3 3
LARGE LARGE EGGS
4 6E+1
TABLESPOONS ML PARMESAN CHEESE
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 7.5
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML LEMON ZEST
grated
1 15
TABLESPOON ML PINE NUTS
toasted, or sesame seeds
Lemon yogurt sauce
1 ⅔ 394
CUPS ML YOGURT, PLAIN
prefer low-fat
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
1 15
TABLESPOON ML LEMON JUICE
prefer fresh
1 1
PINCH PINCH SALT AND BLACK PEPPER *

Directions

In fine sieve, rinse quinoa under cold water, drain well.

In saucepan, bring quinoa, broth and 1½ cups water to boil.

Reduce heat, simmer, covered, for 15 minutes.

Drain in fine sieve, set aside and let cool completely in sieve.

Meanwhile, in skillet, heat 1 tablespoon of the oil over medium heat.

Add onion, garlic, salt and pepper and cook, stirring occasionally, until onion is softened, about 5 minutes.

Stir in spinach and cook, stirring, until wiled and no liquid remains, 3 to 5 minutes.

Let cool enough to handle, coarsely chop the spinach.

For the Lemon Yogurt Sauce:

Combine together yogurt, onions, lemon juice, salt and pepper, stir well.

Put in refrigerator.

In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon zest.

Fold in quinoa and spinach.

With wet hands, form into about 16 mini pancakes.

Transfer to waxed papper-lined tray. Keep refrigerating for at least 1 hour.

In skillet, heat half of the remaining oil over medium high heat, fry half of the pancakes, turning once with 2 spatulas, until golden, about 8 minutes.

Keep warm on baking sheet in 200 F degree oven.

Repeat with remaining oil and cakes.

Serve with lemon yogurt sauce drizzled and toasted pines sprinkled on top.

* not incl. in nutrient facts Arrow up button

Comments


lynn

They sound wonderful. Will have to try these soon---I love quinoa.

katcor

Just the thing, am looking for Quinoa recipes other than cooked like rice. They were delicious but I served them with a light tomato based sauce

happyzhangbo

Glad to hear that you liked these quinoa pancakes, and a tomato based sauce sounds an excellent pairing with these yummy pancakes!

 

 

Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 312 54% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 283mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 21g
Vitamin A 23% Vitamin C 11%
Calcium 14% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 
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