Healthy Dinner

Quinoa Pancakes with Vegetable & Mushroom Ragout

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Average: 4.7 (7 votes)
(7 votes)
Quinoa Pancakes with Vegetable & Mushroom Ragout

Quinoa Pancakes with Vegetable & Mushroom Ragout - Hearty, with a nutty whole-grain taste

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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
403
calories
Calories

Healthy, because

Even smarter

Nutritional values

The whole wheat flour and root vegetables in this dish packs it with fiber, which helps support a healthy digestive system. 

If you are prone to flatulence, leave out the shallots.

1 serving contains
(Percentage of daily recommendation)
Calorie403 kcal(19 %)
Protein15 g(15 %)
Fat20 g(17 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Vitamin A0.8 mg(100 %)
Vitamin D1.8 μg(9 %)
Vitamin E3.5 mg(29 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.4 mg(29 %)
Folate67 μg(22 %)
Pantothenic acid2.2 mg(37 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C23 mg(24 %)
Potassium665 mg(17 %)
Calcium214 mg(21 %)
Magnesium88 mg(29 %)
Iron4.5 mg(30 %)
Iodine26 μg(13 %)
Zinc2.5 mg(31 %)
Saturated fatty acids3.6 g
Uric acid97 mg
Cholesterol121 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 ½ ounces
3 tablespoons
4 tablespoons
3 tablespoons
2 teaspoons
teaspoon Baking powder
2
11 fluid ounces
2
2
2
2
6 ounces
1 tablespoon
5 ounces
6 ounces
Preparation

Kitchen utensils

1 Pot, 1 Non-stick pan, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Whisk, 1 Slotted spatula, 1 Brush, 1 Sieve, 1 Large knife, 1 Pot (with lid), 1 Small pot

Preparation steps

1.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 1

Rinse quinoa in a sieve with cold water until the water runs clear. Drain. Bring 1/2 cup of water to a boil and add quinoa. Cook covered on low heat for about 12 minutes.

2.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 2

Remove pot from heat. Lightly salt quinoa, add a dash of olive oil and let cool slightly. Meanwhile, mix both flours, baking powder and 1 pinch of salt in a large bowl.

3.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 3

Mix eggs, buttermilk and 1 1/2 tablespoons olive oil in another bowl and stir well with a whisk. Add the cooked quinoa to the flour mixture and stir vigorously with a wooden spoon, being careful not to over stir. Allow the batter to sit at room temperature for 20 minutes.  

4.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 4

Meanwhile, rinse carrots, parsnips, and parsley roots. Trim, peel, and cut int 1/2-inch cubes.

5.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 5

Peel shallots and chop finely. Clean mushrooms with a brush, remove stem ends and cut into quarters.

6.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 6

Add carrots, parsnips and parsley roots to a pot of boiling salted water and cook for 4 minutes.

7.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 7

Heat 1 tablespoon olive oil in a small pot and cook the shallots until translucent.

8.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 8

Add the mushrooms and sauté for 1 minute. Sprinkle with curry powder.

9.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 9

Drain the root vegetables and add to the sauteed mushrooms. Add the broth and soy creamer and bring to a boil. Reduce heat and cook over low heat for 7-8 minutes. Season with salt and pepper to taste.

10.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 10

Meanwhile, heat a non-stick pan and coat with remaining oil.

11.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 11

Pour 1 tablespoon portion of batter into pan and cook until the surface is almost dry. 

12.
Quinoa Pancakes with Vegetable & Mushroom Ragout preparation step 12

Flip pancake and cook until golden brown. Bake until the batter is used up, greasing the pan when needed. Place finished pancakes in a preheated oven at 210°F/convection 175°F to keep warm. Serve with vegetable and mushroom ragout.