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Mini Quinoa Pancakes with Lemon Yogurt Sauce

 
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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 cups quinoa
1 ½ cups stock
vegetable
½ cup olive oil
or other vegetable oil
½ onions
chopped
*
4 cloves garlic
minced, or as needed
½ teaspoon salt
or to taste
¼ teaspoon black pepper
or to taste
*
3 cups spinach
fresh and tough stems trimmed
3 large eggs
4 tablespoons Parmesan cheese
2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon lemon zest
grated
*
1 tablespoon pine nuts
toasted, or sesame seeds
Lemon yogurt sauce:
1 ⅔ cups yogurt, plain
prefer low-fat
½ cup scallions, spring or green onions
thinly sliced
1 tablespoon lemon juice
prefer fresh
1 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

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Comments

lynn
MA
 almost 9 years ago

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

katcor

 almost 8 years ago

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
Lindsay, Canada
 almost 8 years ago

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 31254% of calories 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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