• Quinoa pancakes on a mixed salad

    Posted on March 25, 2021 by in Even Healthier Recipes

    Quinoa

    These crispy quinoa pancakes will pamper your palate! In combination with the delicious salad you get a wonderfully light dish that tastes great.

    Many cultures have a pancake of sorts, they call them Thalers, Fish cakes, Flapjacks and many more names. The idea is simple and always satisfying. The base ingredient is quinoa flour and it can be substituted in so many recipes. From cookies to bread, quinoa flour is a gem!

    Ingredients for 2 servings

    For the quinoa thalers

    • 50 g quinoa, light – rinse thoroughly
    • 50 g risotto rice
    • 40 g oat flakes, gluten-free – grind finely
    • 300 ml vegetable stock
    • 1 tbsp peanut oil, heat-resistant
    • 1 tbsp fine yeast flakes
    • 2 tbsp cut basil
    • 1 tbsp chopped parsley

    For the salad

    • 100 g mixed lettuce – wash and dry
    • 15 date tomatoes – cut in half
    • 1 avocado – peel before use, remove the core and cut into slices
    • 1 sweet orange – following the curve, cut off the peel (including the white skin), then fillet
    • 1 ½ tsp sesame seeds, white – roast fat-free

    For the dressing

    • 120 g carrots – peel and grate finely
    • 20 g grated ginger
    • 5 tbsp water
    • 2 tbsp olive oil, cold-pressed
    • 2 tbsp rice vinegar
    • 2 tbsp tamari (soy sauce)
    • 1 tbsp sesame oil, toasted
    • 1 tbsp yacon syrup
    • ¾ teaspoon turmeric powder
    • Crystal salt and pepper from the mill

    Preparation

    • Preparation time approx. 20 minutes
    • Cooking / baking time approx. 40 minutes

     

    For the quinoa pancakes, first put the quinoa and rice together in a saucepan, fill up with the vegetable stock and lightly salt. Cover and bring to the boil once, then reduce the heat and simmer for approx. 30 minutes.

    In the meantime, put all the ingredients for the dressing in a blender and puree for approx. 1 minute. Then season with salt and pepper and set aside for a moment.

    Prepare all the ingredients for the salad, except for the avocado.

    When the water is completely absorbed, place the quinoa mixture in a bowl and let it steam off briefly. Then add oat flakes, yeast flakes, basil and parsley and mix together. Shape the mixture into 10 – 12 small, flat pancakes.

    Heat a pan with 1 tablespoon of peanut oil and fry the pancakes over medium heat for approx. 2 minutes on each side until golden brown.

    Finally, place the salad, the date tomatoes, avocado and orange fillets on two plates, drizzle with the dressing and sprinkle with sesame seeds.

    Serve the quinoa pancakes with the salad and enjoy.

     

    Recommended Products:

    Lotus Organics Quinoa Flour Organic 500g

    Lotus Organic Quinoa Flour is high in dietary fibre. It is milled through stone mills from the whole grain. The only heat applied to it, is the heat cause by the friction of the stones and product during the milling process.

    Lotus Organic Royal Black Quinoa Grain 500g

    Lotus Organic Black Quinoa is the largest and the most nutritious quinoa seed there is. Black Quinoa has a very high protein content and it is great to use in salads or as a substitute to rice.

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