Quinoa Pancakes

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

Method

  1. In a saucepan, heat water to boiling. Add quinoa, garlic, and salt. Simmer, covered for 10 minutes.
  2. Uncover and cook 2 minutes longer until dry. Transfer to large bowl and let cool.
  3. Preheat the oven to 350°F.
  4. Stir egg whites, Parmesan, basil, and pepper into quinoa.
  5. In a nonstick skillet, heat 2 tsp oil over medium heat. Using 1/4-cup measure, make 4 quinoa pancakes. Cook each pancake until golden (2 minutes per side). Transfer to a baking sheet.
  6. Bake pancakes 5 minutes until heated through.

Makes 4 servings.

Source: The Dash Diet

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Whole Wheat Sourdough Pancakes

Ingredients

9 ounces (about 1 cup) “ripe” whole wheat starter
5 ounces (1 cup) whole wheat flour
1/2 cup milk
2 tablespoons butter, melted and cooled slightly, plus a little for the pan
2 large eggs
3 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon fine sea salt
1 teaspoon baking soda

Method

  1. In a large bowl, mix together the starter, flour and milk along with one-half cup water until smooth. Let stand 30 minutes while you melt the butter and prepare the other ingredients.
  2. Whisk the melted butter, eggs, maple syrup, vanilla, salt and baking soda together until smooth, then stir the mixture into the bowl with the starter. Blend only until combined.
  3. Heat a skillet or cast-iron pan over medium heat and add a nub of butter. Pour in about one-fourth cup of batter, and cook until bubbles form on the surface of the pancake, 1 to 1-1/2 minutes. Flip and cook until the bottom of the pancake is slightly browned, 30 seconds to 1 minute. Repeat, adding more butter to the pan if necessary. Serve immediately.

Makes 14 to 15 pancakes.

Source: Los Angeles Times

Whole Wheat Waffles with Sourdough Starter

Ingredients

1 cup milk, plus more as needed
1 stick (4 oz) unsalted butter
1/3 cup mature whole wheat sourdough starter, risen and stirred down to the consistency of a thick batter
2 tbsp plus 2 tsp brown sugar
3/4 tsp kosher salt
1-1/2 cups whole wheat pastry flour
2 eggs
1/4 tsp baking soda
Mascarpone or crème fraîche, for serving (optional)
Brandied cherries, for serving (optional)

Method

  1. The evening before you plan to make the waffles, in a small saucepan heat the milk and butter over medium heat until the butter is melted. Remove and let cool completely.
  2. In a large (2-quart) liquid measuring cup or medium bowl, combine the milk mixture and the sourdough starter. Add the flour, sugar, and salt, and whisk to combine. Cover the batter and let rest at room temperature until risen dramatically, about 6 hours or up to 12. (Batter may begin to sink slightly in the center after rising, a sign that it has matured and is ready to use.)
  3. Whisk the eggs and baking soda into the mixture. (The batter should run off the whisk, but just barely. If it does not, adjust the consistency with more milk.)
  4. Bring a 10-inch square Belgian waffle iron up to its highest temperature setting. Add batter just to fill (do not grease the iron) and cook until golden brown and set, 3 to 5 minutes. Repeat with the remaining batter. Extra batter will keep for up to 6 hours in the refrigerator. (It will thicken and sour some. Just whisk it down gently before using.)
  5. Serve the waffles warm, topped with a dollop of mascarpone and a few brandied cherries if desired.

Makes Six 5-inch Waffles.

Source: Saveur magazine

Poached Eggs with Goat Cheese on Quinoa and Sauteed Spinach

Ingredients

4 eggs
1 Tbsp white vinegar
1 Tbsp Butter
pinch of garlic powder
2 cups fresh spinach
2 Tbsp crumbled goat cheese
1 cup dried, tri-color quinoa
1 Tbsp sun-dried tomatoes to garnish
home-made Hollandaise sauce to serve

Method

  1. Add 2 cups of water to 1 cup of quinoa in a pot. Bring to a boil, lower to simmer and cover for 15 minutes. When ready, toss with a fork, set aside and keep covered.
  2. Heat butter in sauté pan and add a pinch of garlic for a flavor boost.
  3. Add spinach and toss until completely wilted and glossy. Remove from heat and cover to keep warm.
  4. Heat a pot or deep skillet with 1 to 2 inches of water (just enough to float the eggs), add vinegar by swirling the water. Bring to a boil.
  5. Crack eggs into water one at a time.
  6. Set timer for 3 minutes (white will be cooked, yellow will be runny). Periodically spoon water over the top of eggs.
  7. While the eggs are cooking, plate up the quinoa, top with sautéed spinach.
  8. Put the finished egg on top of spinach and dress with goat cheese and hollandaise then a few sun-dried tomatoes.

Makes 4 servings.

Source: Canadian magazine

Omelette with Pea Shoot and Cheese

Ingredients

4 large eggs
4 tbsp water
salt and pepper
4 tsp olive oil
1/2 cup pea shoots
1/4 cup crumbled feta cheese
1/2 cup frozen peas, thawed
1/2 avocado diced
pinch red pepper flakes

Method

  1. Using a whisk or fork, beat 2 eggs with 2 tbsp water. Season with salt and pepper.
  2. Heat 2 tsp oil in a non-stick fry pan over medium-high heat. Once the pan is hot, pour in half the egg mixture. As the egg mixture sets around the edge of pan, use a spatula to gently push cooked portions toward the center of pan. Tilt and rotate pan to allow uncooked egg to flow into empty spaces.
  3. When the surface of the egg looks moist, add 1/2 of each the shoots, cheese, peas and avocado. Sprinkle with red pepper flakes.
  4. Fold omelette in half with a spatula and let the bottom brown slightly before sliding onto a plate.
  5. Repeat cooking method for second omelette.

Makes 2 servings.

Source: Manitoba Egg Farmers