Savory Quinoa Pancakes with Parsley Cilantro Vinaigrette
Posted: 01/18/2012
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Savory quinoa pancakes are a healthy meatless main dish, made with fresh ginger, shredded carrots and bell peppers and topped with a flavorful parsley and cilantro vinaigrette.
This post is part of the Virtual Potluck! We are teaming up with Bob’s Red Mill and California Olive Ranch to bring you four weeks of healthy eating–A Healthy New Year. This week I’m focusing on a main dish (but this could also be a side dish).
Our grain for this week is quinoa. I love, love, love quinoa. I love its versatility, its flavor, and the nutritional value. If you’re unfamiliar with it, I did a mini-lesson about it my post for Southwestern Quinoa Stuffed Peppers. I always make a big batch of quinoa and freeze it to use later.
One of my favorite uses for quinoa is these pancakes. I love to make a whole bunch of them, pop them in the freezer, and then reheat them in the toaster. Perfection. This recipe is a savory spin-off of those pancakes, with an Asian twist. If you like a sweeter pancake, try my apple quinoa pancakes with warm cinnamon apple compote.
The olive oil pairing that California Olive Ranch suggested with the savory Asian pancakes is Arbosana Olive Oil. They describe it as “a complex oil with flavors of fresh tomato and almonds.” Delicious, but if it’s unavailable to you, feel free to try your own favorite olive oil.
The savory pancakes are not your typical “pancakes with syrup” although my hubs eats any leftover Asian pancakes for breakfast the next day with maple syrup poured over them. Maple. Syrup. Whatever makes him happy is fine with me…
Along with the usual pancake ingredients (flour, baking powder, salt, eggs, milk), grated fresh ginger, fresh cilantro, shredded carrot, and diced red bell peppers are added. Instead of the usual butter or cooking oil, I use the flavorful Arbonsana olive oil and add just a smidge of toasted sesame oil. You can see already how flavorful these pancakes are!
Once the pancakes have been cooked, a flavorful parsley-cilantro vinaigrette is drizzled over them. It’s comprised of more olive oil, and fresh cilantro and parsley, with a hint of rice vinegar. Very yummy!
A great meatless main dish, these savory Asian pancakes also makes a great side dish. I like them with a small green salad.
Look at all those vegetables! And that herb vinaigrette! I bet you can’t wait to try these. You won’t be disappointed.
More quinoa recipes
Quinoa has lots of plant protein, fiber, and nutrients. It freezes beautifully and is so versatile. Try it in:
- Quinoa Chickpea Salad with Blackberries & Candied Pepitas
- Vegan Quinoa Salad with Brussels Sprouts & Pepitas
- Chicken Caprese Quinoa Bake
- Vegan Tacos with Roasted Carrots, Mushrooms, Quinoa, and Black Beans
- Kale Sweet Potato Salad with Quinoa and Creamy Chili Lime Dressing
- Southwestern Quinoa Bowl with Chicken
- Breakfast Quinoa with Chia and Cinnamon
- Quinoa Bowl Recipe with Roasted Tomatoes, Ricotta and Balsamic
- Creamy Turkey Soup with Quinoa
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
pancakes
Savory quinoa pancakes are a healthy meatless main dish, made with fresh ginger, shredded carrots and bell peppers and topped with a flavorful parsley and cilantro vinaigrette.
Ingredients
Pancakes
- 1 cup cooked quinoa
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon grated fresh ginger
- 1 tablespoon minced fresh cilantro
- 1 small carrot, grated (1/4 cup)
- 1/4 cup finely diced red bell pepper
- 2 large eggs
- 1 tablespoon olive oil (+ extra for pan)
- 1/4 cup milk
- 1/2 teaspoon toasted sesame oil
Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh parsley
- 1 teaspoon rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Pancakes
- In large bowl, whisk together quinoa, flour, baking powder, salt, ginger, cilantro, carrot, and red pepper.
- In separate small bowl, whisk together eggs, olive oil, milk, and sesame oil. Pour this mixture into large bowl with quinoa mixture and whisk just until combined. Do not over-mix.
- Heat a skillet over medium to medium high heat. Brush skillet with olive oil. Even if it is non-stick. It will taste better! Drop batter (~1/4 cup at a time) onto hot pan and fry for about 2 minutes per side. If they are browning too quickly, turn heat down so that they cook all the way through without getting too brown.
- Continue with step 3 until batter is gone. Serve pancakes with vinaigrette. Vinaigrette can be drizzled directly onto pancakes or on plate alongside pancakes.
Vinaigrette- In small food processor, combine all ingredients except oil and pulse until combined. While food processor is running, drizzle in olive oil and process until well combined, scraping down sides as needed..
Notes
- Leftover pancakes can be refrigerated for up to one week or frozen for one month in zip top bag. Reheat in toaster or toaster oven for a nice crispy outside.
Nutrition Information
Serving: 1g, Calories: 319kcal, Carbohydrates: 31g, Protein: 8g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Cholesterol: 94mg, Sodium: 1093mg, Fiber: 3g, Sugar: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclosure: I was provided with free products to use, review, and create recipes with. All opinions, as always, are 100% my own.
Kristi @ My San Francisco Kitchen says
These look so good! I love trying new recipes, this one is definitely going on my “todo” list :)
Carmen says
Your pancake recipe with Arbosana oil sound amazing!
Deborah says
I love quinoa, but I’ve never made it into pancakes. These sound amazing!
Aggie says
Love this!!!
Deanna says
Yum. That is all.
Bonnie K says
I love this twist on pancakes using Arbosana and quinoa. I think I would like it best without the syrup.
The Food Hunter says
great use of the quinoa!
katie says
Oh this recipe looks delish! I definitely want to get some Arbosana Olive Oil and try this dish!
Rachel Blom says
Just tried quinoa on Sunday and it was a hit w/everybody in my household. I was glad to see that this weeks recipe ingredients are Quinoa and Arbosana olive oil so that I could get other recipe ideas.
Jennifer | Mother Thyme says
Oh yum! I am on a huge Quinoa kick lately and can’t wait to try these!
Autumn@Good Eats Girl says
These look delicious! I think they’d make a great addition to any meal!
julie says
this looks delicious, I definitely need to get some arbosana oil and give it a try.
diabeticFoodie says
These sound amazing! Wonder how they’d work with whole wheat pastry flour instead of all-purpose?
Rachel says
I think it would work great! When I make the sweet/breakfast version (with maple syrup) I use more than half whole wheat flour and also add ground flax.
the wicked noodle says
They look absolutely delicious! I love the vibrant colors!
Susan in the Boonies says
I have another quinoa recipe already printed out to try, but this looks good, and I think I’ll print it out, too. Thanks for the hints about adding more ginger and sesame oil. I’d love to try the Arbosana oil as well.