These crispy quinoa pancakes will pamper your palate! In combination with the delicious salad you get a wonderfully light dish that tastes great.
Many cultures have a pancake of sorts, they call them Thalers, Fish cakes, Flapjacks and many more names. The idea is simple and always satisfying. The base ingredient is quinoa flour and it can be substituted in so many recipes. From cookies to bread, quinoa flour is a gem!
For the quinoa pancakes, first put the quinoa and rice together in a saucepan, fill up with the vegetable stock and lightly salt. Cover and bring to the boil once, then reduce the heat and simmer for approx. 30 minutes.
In the meantime, put all the ingredients for the dressing in a blender and puree for approx. 1 minute. Then season with salt and pepper and set aside for a moment.
Prepare all the ingredients for the salad, except for the avocado.
When the water is completely absorbed, place the quinoa mixture in a bowl and let it steam off briefly. Then add oat flakes, yeast flakes, basil and parsley and mix together. Shape the mixture into 10 – 12 small, flat pancakes.
Heat a pan with 1 tablespoon of peanut oil and fry the pancakes over medium heat for approx. 2 minutes on each side until golden brown.
Finally, place the salad, the date tomatoes, avocado and orange fillets on two plates, drizzle with the dressing and sprinkle with sesame seeds.
Serve the quinoa pancakes with the salad and enjoy.