Ingredients

Method

• 1/4 cup quinoa
For the pancakes:
• 120 g flour
• 1 – 1 ½ cups water
• salt salt, a pinch
• 2 free-range eggs
• 200 g baby spinach, blanched
• 30 g mint, chopped and blanched
To serve:
• cucumber
• tomatoes dressed in red wine vinegar and extra virgin olive oil
• avocado, sliced
• mango, diced
• black beans
• pink pickled onions
• turmeric root, grated

Method

Ingredients

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Cook the desired amount of quinoa until tender, then drain.

For the pancakes, whisk together 120 g flour 1 – 1 ½ cups water, a pinch of salt, 2 free range eggs.

Add the batter to a blender and blend with chopped and blanched 200 g baby spinach, 30 g chopped and blanched mint. Blend until smooth.

Drain through a sieve and discard solids. Fry the pancakes over a medium to low heat in a greased, non-stick pan.

As you ladle in batter, sprinkle over cooked quinoa. Flip when ready.

To assemble: serve the pancakes in bowls with (to taste), chopped cucumber, tomatoes dressed in red wine vinegar and extra virgin olive oil, sliced ripe avocado, diced mango, black beans, pink pickled onions, freshly grated turmeric root, sprinkle with more quinoa to serve.

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