Quinoa Pancakes

Yield:

Makes 4 servings (serving size: 2 pancakes, 1 1/2 cups spinach)

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 227
Fat 9.3 g
Satfat 2.6 g
Monofat 4.6 g
Polyfat 1.7 g
Protein 11 g
Carbohydrate 25 g
Fiber 4 g
Cholesterol 9 mg
Iron 3 mg
Sodium 386 mg
Calcium 158 mg

Ingredients

1 1/2 cups water
3/4 cup quinoa, rinsed
2 garlic cloves, minced
1/4 teaspoon salt
2 large egg whites
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon freshly ground pepper
4 teaspoons extra-virgin olive oil, divided
6 cups baby spinach leaves
1 cup salsa, optional

Preparation

1. In a saucepan, heat water to boiling. Add quinoa, garlic, and salt. Simmer, covered (10 minutes). Uncover and cook 2 minutes longer until dry. Transfer to large bowl; cool.

2. Preheat the oven to 350°.

3. Stir egg whites, Parmesan, basil, and pepper into quinoa.

4. In a nonstick skillet, heat 2 tsp oil over medium heat. Using 1/4-cup measure, make 4 quinoa pancakes; flatten. Cook until golden (2 minutes per side). Transfer to a baking sheet. Repeat with remaining oil and quinoa.

5. Bake pancakes 5 minutes until heated through. Serve on spinach, with salsa if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sandy Gluck,

September 2012