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Quinoa Pancakes with Vegetable & Mushroom Ragout

Quinoa Pancakes with Vegetable & Mushroom Ragout

1 hr, ready in 1 hr 15 min.
Time:
403
calories
Calories:
Health Score:
87 / 100
Ingredientsfor  
Ingredients
1 ½ ozs Quinoa
salt
3 Tbsps olive oil
4 Tbsps Pastry flour
3 Tbsps Whole wheat flour
2 tsps teaspoon Baking powder
2 eggs
11 fluid ozs Buttermilk
2 carrots
2 Parsnips
2 Parsnips
2 shallots
6 ozs button Mushroom
1 Tbsp Curry powder
5 ozs Vegetable broth
6 ozs Soy creamer
peppers
How healthy are the main ingredients?
Whole wheat flourQuinoaolive oilsalteggcarrot
Preparation
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.

Nutritional values
1 serving contains
(Percentage of daily recommendation)
Calorie403 cal.(19 %)
Protein15 g(15 %)
Fat20 g(17 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage9.5 g(32 %)
Healthy, because

Healthy, because

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

Even smarter

Even smarter

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

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