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  • Quinoa-Kale Pancakes with Vegetable Relish featuring Olive Oils from Spain

    Ingredients

    Quinoa Kale Pancakes

    Yield:4 Portions

    • Ingredients
      Amount
    • Quinoa
      1 cup
    • Water
      2 cups
    • Eggs, whisked
      4 ea.
    • Parmesan, shredded
      1/3 cup
    • Spring onion, sliced thin, both green and white parts
      2 ea.
    • Garlic clove, peeled and minced
      3 ea.
    • Salt
      1/2 tsp.
    • Kale, steamed, chopped
      1 cup
    • Gluten free breadcrumbs
      1 cup
    • Spanish olive oil
      1 tsp.

    Vegetable Relish

    • Ingredients
      Amount
    • Tomatoes, split, core removed, seeded, small diced
      1/2 cup
    • Kirby cucumber, split, core removed, seeded, small diced
      1/2 cup
    • Red onion, small dice, washed twice with hot water and 1 time with cold
      1/3 cup
    • Green onions, sliced
      2 ea.
    • Sherry vinegar
      1/4 cup
    • Salt
      1 Tbsp.
    • Brown sugar
      1 tsp.
    • Edamame, peel and take off outer skin
      1/2 cup
    • Manchego cheese, crumbled
      2 Tbsp.
    • Basil leaves, torn by hand
      8 ea.
    • Mint leaves, torn by hand
      6 ea.
    • Bacon, small diced and rendered
      4 oz.
    • Spanish olive oil
      1 cup
    • Lime, split and juice of
      1 ea.
    • Salt
      as needed
    • Ground black pepper
      as needed

    Garnish

    • Ingredients
      Amount
    • Spanish olive oil, for drizzling
      as needed
    • Pimentón de la vera
      1 tsp.
    • Maldon Sea Salt
      as needed
    •  Avocado, peel and pit
      1 ea.

    Method

    For the Quinoa Kale Pancakes:

    1. 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.
    2. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let cook to room temperature.
    3. 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.
    4. Heat 1 teaspoon Spanish olive oil in a nonstick skillet over medium-low heat. Cook up to 6 patties at a time.
    5. 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.

    For the Vegetable Relish:

    1.  In a non-reactive bowl, add the tomato, cucumber, onions, green onions, vinegar, salt and sugar. Let rest for 20 minutes.
    2.  Add edamame, manchego, basil, mint, bacon, olive oil and a squeeze of lime juice, salt and pepper.

    For the Bacon:

    1. Take skin off and cut into ½ inch pieces or lardons.
    2. In a small sauté pan over medium heat add bacon and cook until golden and most fat is rendered.
    3. Save bacon fat for other use and place cooked bacon under paper towels. Reserve.

    To finish:

    1. Place quinoa pancakes on center of plate and add ¼ of the summer relish, drizzle olive oil and pimento de la vera finish with maldon sea salt and avocado as an option.