Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, quinoa-kale pancakes with vegetable relish recipe. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Quinoa-Kale pancakes with vegetable relish recipe is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Quinoa-Kale pancakes with vegetable relish recipe is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook quinoa-kale pancakes with vegetable relish recipe using 31 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Quinoa-Kale pancakes with vegetable relish recipe:
- Get 1 cup Quinoa
- Make ready 2 cups Water
- Make ready 4 ea. Eggs, whisked
- Prepare 1/3 cup Parmesan, shredded
- Prepare 2 ea. Spring onion, sliced thin, both green and white parts
- Prepare 3 ea. Garlic clove, peeled and minced
- Make ready 1/2 tsp. Salt
- Get 1 cup Kale, steamed, chopped
- Prepare 1 cup Gluten free breadcrumbs
- Get 1 tsp. Extra Virgin Olive Oil from Spain
- Take Vegetable Relish
- Take 1/2 cup Tomatoes, split, core removed, seeded, small diced
- Make ready 1/2 cup Kirby cucumber, split, core removed, seeded, small diced
- Prepare 1/3 cup Red onion, small dice, washed twice with hot water and 1 time with cold
- Prepare 2 ea. Green onions, sliced
- Take 1/4 cup Sherry vinegar
- Prepare 1 Tbsp. Salt
- Get 1 tsp. Brown sugar
- Make ready 1/2 cup Edamame, peel and take off outer skin
- Take 2 Tbsp. Manchego cheese, crumbled
- Get 8 ea. Basil leaves, torn by hand
- Prepare 6 ea. Mint leaves, torn by hand
- Get 4 oz. Bacon, small diced and rendered
- Take 1 cup Extra Virgin Olive Oil from Spain
- Prepare 1 ea. Lime, split and juice of
- Prepare as needed Salt
- Take as needed Ground black pepper
- Make ready as needed Extra Virgin Olive Oil from Spain, for drizzling
- Get 1 tsp. Pimentón de la vera
- Take as needed Maldon Sea Salt
- Make ready 1 ea. Avocado, peel and pit
Steps to make Quinoa-Kale pancakes with vegetable relish recipe:
- Rinse 1 cup of quinoa thoroughly before cooking, place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then bring the water to a boil and reduce to a simmer.
- Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let cool to room temperature.
- In a large bowl, mix together cooked quinoa, eggs, parmesan, spring onions, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for 5 minutes to absorb the liquid. You want the batter to moist, but not runny. Form into pancakes.
- Heat 1 teaspoon Extra Virgin Olive Oil from Spain in a nonstick skillet over medium-low heat. Cook up to 6 patties at a time.
- Cook for 2 ½ minutes until the one side is golden brown, flip and cook other side for 2 ½ minutes as well. Let pancakes rest on a cooking rack while you finish the next batch.
- In a non-reactive bowl, add the tomato, cucumber, onions, green onions, vinegar, salt and sugar. Let rest for 20 minutes.
- Add edamame, manchego, basil, mint, bacon, Extra Virgin Olive Oil from Spain and a squeeze of lime juice, salt and pepper.
- Take skin off of the bacon and cut into ½ inch pieces or lardons.
- In a small sauté pan over medium heat add bacon and cook until golden and most fat is rendered.
- Save bacon fat for other use and place cooked bacon under paper towels. Reserve.
- To finish, place quinoa pancakes on center of plate and add ¼ of the summer relish, drizzle Extra Virgin Olive Oil from Spain and pimentón de la vera finish with maldon sea salt and avocado as an option.
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