Recipe from Jan Parsons
3/4 cup red or white quinoa
2 cups shredded raw sweet potato
4 green onions, finely chopped
1/2 small bunch cilantro, finely chopped
1 teaspoon salt
¼ teaspoon pepper
¼ cup all-purpose flour
Oil for frying – coconut, canola, etc.
Optional topping: sour cream
- Bring quinoa, 1 1/2 cups of water, and ½ teaspoon of the salt to a boil. Cover and reduce heat and simmer 15 minutes. Water should be absorbed or drain excess. Cool for 15 minutes.
- Beat eggs and add sweet potato, green onion, cilantro, flour, cooked quinoa and remaining salt and pepper. Let stand 15 minutes.
- Heat a small amount of oil in a fry pan over medium high heat. Using a ¼ cup measure, scoop mixture into hot oil and press to flatten. Cook until golden, about 6 minutes per side. Drain on paper towel and serve hot with sour cream.
Red and white quinoa are nutritionally identical. The above photo shows pancakes made with red quinoa. If you want a color contrast, try red quinoa.
Anyone who likes potato pancakes will love these. They can be a main dish entrée or used as a side. If you need more protein, beans could supply this in an additional soup or salad.
To make this a gluten-free dish, use a non-gluten flour of your choice such as rice flour.
Try other shredded or finely chopped vegetables in place of the sweet potato. Zucchini or broccoli would be good.
Quinoa is not only a gluten-free whole grain, it’s a complete high-quality protein. It’s fast cooking and a great substitute for couscous and white rice. It’s easily digested and assimilated and its neutral taste makes it good for children as a hot or cold breakfast cereal.