Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, quinoa-kale pancakes with vegetable relish recipe. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Quinoa-Kale pancakes with vegetable relish recipe is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Quinoa-Kale pancakes with vegetable relish recipe is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have quinoa-kale pancakes with vegetable relish recipe using 31 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Quinoa-Kale pancakes with vegetable relish recipe:
- Get Quinoa
- Take Water
- Prepare ea. Eggs, whisked
- Make ready Parmesan, shredded
- Make ready ea. Spring onion, sliced thin, both green and white parts
- Prepare ea. Garlic clove, peeled and minced
- Get Salt
- Make ready Kale, steamed, chopped
- Take Gluten free breadcrumbs
- Prepare Extra Virgin Olive Oil from Spain
- Take Vegetable Relish
- Make ready Tomatoes, split, core removed, seeded, small diced
- Prepare Kirby cucumber, split, core removed, seeded, small diced
- Make ready Red onion, small dice, washed twice with hot water and 1 time with cold
- Make ready ea. Green onions, sliced
- Make ready Sherry vinegar
- Make ready Salt
- Make ready Brown sugar
- Prepare Edamame, peel and take off outer skin
- Take Manchego cheese, crumbled
- Get ea. Basil leaves, torn by hand
- Make ready ea. Mint leaves, torn by hand
- Make ready Bacon, small diced and rendered
- Take Extra Virgin Olive Oil from Spain
- Get ea. Lime, split and juice of
- Make ready Salt
- Prepare Ground black pepper
- Get Extra Virgin Olive Oil from Spain, for drizzling
- Take Pimentón de la vera
- Prepare Maldon Sea Salt
- Make ready 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.
So that’s going to wrap it up with this special food quinoa-kale pancakes with vegetable relish recipe recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
