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Step 2
In a heavy-gauge saucepan, preferably stainless steel, warm two tablespoons of oil, and sweat the onions until soft and translucent.
Step 3
Add the quinoa and stir for a few seconds to coat all the grains with oil.
Step 4
Add the water and a pinch of salt and bring to a boil.
Step 5
Lower the heat and simmer until all of the liquid is absorbed.
Step 6
Remove from heat and let cool. In a dry mixing bowl, combine the flour, baking powder, and one tablespoon of kosher salt; mix well.
Step 7
Add the egg and the soy milk and mix until all the ingredients are fully combined.
Step 8
Add two cups of the cooked quinoa; mix.
Step 9
Heat two to three tablespoons of oil in a frying pan. When the oil is hot, spoon batter into mini pancakes (fist size), and fry for 30-60 seconds on each side or until golden brown. Nutrition info per serving: 150 calories, 8 g fat, 730 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g protein This recipe is excerpted from: The Prime Grill Cookbook. Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW