Friday, February 17, 2012

Asian Quinoa Pancakes

These are healthy, easy and very tasty! These freeze well too.

Place 2 cups of cooked, cooled quinoa in a large bowl. Add 3/4 cup of flour and toss it around to coat the quinoa. Add 2 tsp. baking powder, 1 tsp. salt, 2 tsp. grated fresh ginger, 1/2 cup shredded carrots, 1 diced red pepper and 4 thinly sliced green onions.

Add 4 beaten eggs, 1/4 cup milk and 1/2 tsp. sesame oil. Lightly toss just until mixed. Don't over mix.

I used a large ice cream scoop to measure these out. They should be about 1/4 cup in size.

Fry them in a nonstick skillet in 1 tablespoon of olive oil mixed with 1 teaspoon of sesame oil.

Cook until golden and flip and cook on the other side. I am not a gadget person but occasionally I will find something worth purchasing. I just bought some of these organic green pans and they work as well as they say they do. And they are cheap! If you are interested, check them out here.

Drain the pancakes on paper towels.

I made a dumpling dipping sauce which is a bit heavy for these.

This is the recipe for the sauce you should serve them with. I did not have the ingredients when I was making these.

Cilantro/Parsley Pesto Sauce

6Tablespoons olive oil
4 Tablespoons fresh chopped cilantro
6 Tablespoons fresh chopped parsley
2 teaspoons rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients except olive oil in your food processor and pulse until smooth. Then turn the food processor on and slowly drizzle the olive oil in until mixture thickens. Serve this drizzled over each pancake.