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Quinoa Pancakes

Prep time 10 mins
Cook time 25 mins
Yield Makes 4 servings (serving size: 2 pancakes, 1 1/2 cups spinach)

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.