Next up in my week long exploration of Mediterranean cuisine and quinoa was these quinoa pancakes or flatbreads that I came across a while ago. They caught my attention immediately because of the creative use of quinoa and because of the tasty sounding Mediterranean toppings. These flatbreads are really simple to make with only a few ingredients including ground quinoa, flour, an egg and some water. I liked the sound of grinding my own quinoa as it allowed me the opportunity to make it a really coarse grind allowing a lot of the quinoa to remain whole as I figure the texture would be pretty amazing. After the batter is mixed it is as easy as cooking them in a pan as you would a pancake only they are not going to rise.
The only thing that remained was deciding what to top the flatbreads with and I had timed making them now as I knew that I would have a bunch Mediterranean leftovers on hand. I topped the first batch with some of the quinoa tabbouleh dressed in a grainy mustard honey and lemon vinaigrette, along with falafel, feta and pomegranate. The freshness of the tabbouleh salad with the tangy grainy mustard dressing, the crisp and light falafel, the salty feta and the sweet and juicy pomegranate are a truly magical combination of flavours and textures. The next batch I made I replaced the falafel with creamy hummus and it is also a delightful combination! Both versions made for some really tasty light meals!
Flatbreads made with quinoa that are just waiting for your creative toppings.
Servings: makes 6 flatbreads
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
- 1 cup raw quinoa, pulsed in a grinder or food processor
- 1 cup whole wheat flour or brown rice flour
- 1 egg
- 1 cup water
- salt and pepper to taste
- Mix the processed quinoa, flour, egg, water, salt and pepper and let it soak for an hour.
- Heat a greased pan over medium heat.
- Pour 1/4 cup of the mixture into the center of the pan, cook for 5 minutes, flip and cook for another 5 minutes.
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