Torrejas de quinoa, quinoa griddle cakes, are a tasty and nutritious snack. High in protein and fiber this is a great way to prepare and eat quinoa. I have been eating them all week for lunch. Highly satisfying. You can also dress them up with your favorite sauces, or even some fresh veggies. The quinoa griddle cakes are similar to potatoes pancakes in texture – a golden, crunchy exterior with a soft, creamy interior.
- 2 cups Quinoa
- 1 small diced Carrot
- 1 small diced Onion
- 2 cups Vegetable Stock
- 2 cups Water
- 1 tsp Peprika
- 1 Bay Leaf
- Salt and Pepper for seasoning
- 2 Eggs
- 1/4 – 1/2 cup Flour
- 2-3 tbsp Olive Oil
- Cook your quinoa.
- Rinse your quinoa in cold water.
- Once the quinoa has been rinsed place it in a pot with the onions, carrots, paprika, bay leaf, stock, and water. Season with salt and pepper.
- Bring your quinoa to a boil, then reduce the heat, and allow the quinoa to cook for about 15 minutes while the liquid cooks off.
- Set your cooked quinoa aside to cool
- Mix your batter.
- Combine the eggs and the flour with the cooled quinoa in order to create your batter. If the batter is too wet add a little more flour. You want the flour and eggs to help bind your quinoa together.
- Cook your griddle cakes.
- Heat up a griddle or cast-iron skillet with a tbsp of oil in it.
- Once the griddle is hot, scoop a heaping tbsp of the quinoa mixture into the pan to form your first cake.
- Use the back of the spoon to flatten and round the cake slightly.
- Add a couple more cakes to the pan.
- Allow your cakes to cook for a few minutes before flipping them, and cooking the other side for a couple more minutes.
- Remove your first set from the pan, and add more oil to the pan if necessary.
- Continue to cook the remainder of your cakes.