Friday, January 31, 2014

Quinoa "Pancakes"

So basically, I'd made a bunch of quinoa for the stuffed squash, since I wanted enough for that and then an equivalent amount for "something else." I had a lot of ideas on what that something else should be, but at the end of the day had to accept that I'm pretty lazy most of the time and so this "something" should be fast and easy. This is what I ended up deciding on and after a few revisions I'm pretty satisfied with it in this form. What I like the best about this is that it's nutritionally diverse in a single package, so you know you're getting good "growing food" served without having to mess with a bunch of stuff, and that has become really important to me since Ilana has effectively transitioned completely over to table food. Because it has both quinoa and eggs in it, it's very high in protein. Watermelon is the dessert of choice for this meal in our house.

3 cups cooked quinoa
1/2 cup each: chopped caramelized onions, chopped dill pickles (or any other vegetables you feel like putting in there; this is what I had that didn't require I mess with it)
1 heaping tablespoon toum (a little goes a long way here)
2 eggs
2-3 tablespoons butter or oil

Combine all ingredients but the butter/oil and stir really well. Heat a large, heavy skillet (I use cast iron for just about everything, but any heavy skillet is fine) and add the butter/oil. When melted and sizzling, drop in table spoon (not 15mL tablespoons for baking, but the large ones you eat with) portions into the skillet an inch or two apart and flatten with the spoon. Fry about 4 minutes, or until the bottom is golden brown, then flip and give another 4-ish minutes (or until that side is also golden brown). Cool to serving temperature. Makes about 2 dozen.

3 comments:

  1. I thought the what is mentioned at http://goo.gl/3eM0iI looked interesting (though I have not tried making any of those recipes).

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  2. Hey! :)

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  3. Joanna5:02 am

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