Soak the Quinoa:
Rinse the quinoa well under cold running water to remove the saponins, which can give it a bitter taste.
Soak the quinoa in 1 cup of tap water for at least 6 to 8 hours or overnight. This helps soften the grains and makes them easier to blend.
Prepare the batter:
Drain the soaked quinoa and place in a blender.
Add 1 cup of fresh tap water, salt, garlic powder, turmeric, and paprika to the blender.
Blend on high until smooth and creamy. It should have a pourable consistency, similar to pancake batter. If it is too thick, add a little more water.
Add the herbs:
Add the chopped parsley to the batter.
Cook the pancake:
Heat a nonstick pan over medium heat and grease with a little olive oil.
Pour some of the batter into the pan, spreading it out in a thin layer, as you would a pancake.
Cook for about 2-3 minutes on each side, or until the bread is golden brown and crispy around the edges. Carefully flip with a spatula.
Repeat:
Continue with the remaining batter, adding more oil to the pan as needed between batches.
Take Part:
Serve the warm quinoa pancakes as a dip or use them as a base for a variety of dips, such as hummus, avocado, or fresh vegetables.
Tips:
Storage: These pancakes can be stored in an airtight container in the refrigerator for several days. Reheat in a pan or microwave when ready to eat.
Variations: You can experiment with different herbs and spices depending on your taste preferences. Adding finely chopped onion or spinach can also improve the flavor and nutritional profile.
Conclusion:
Quinoa cake is a great option for anyone following a gluten-free vegan diet or just looking to try something new. It’s easy to make, high in protein and fiber, and can be customized with your favorite herbs and spices. Enjoy the health benefits and delicious flavor of this simple, homemade cake.
