Green quinoa pancake Mexican bowl

Green quinoa pancake Mexican bowl

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  • 1
  • Easy
  • 15 minutes
  • 20 minutes


  • 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

Cooking Instructions


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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TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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