Quinoa has been a staple grain in south america for centuries. But in recent times it has become increasingly popular around the world with its nutty flavor and high nutritional value. This is one of my favorite ways to cook quinoa and perfect for fall evenings when there is a little bit of chill in the air and all you want to eat is something warm and something snacky or as husband likes to say ‘Chakna’.
I have served this at brunches, as appetizers and as part of the main course. And its been a hit all around. In this instance I used a boiled potato to bind the quinoa dough but you can also use eggs (2 eggs lightly beaten), see notes for instructions.
Time for Prep: 10 mins Time to Cook: 30 mins Yield: ~8 Servings Level: Easy
- 1 cup uncooked quinoa
- 2 cups of water
- 1/2 tbsp butter
- 1/2 tbsp black pepper, ground
- 1/2 tsp salt
- 1 tsp cayenne
- 2 tsp cumin, roasted and ground
- 1 tbsp cilantro, finely chopped
- 3-4 fresh green chili, finely chopped
- 1 medium sized potato, boiled and mashed.
- Cooking the Quinoa:
- Rinse the quinoa first always, this helps wash away the bitter coating. Make sure to use a fine mesh strainer.
- Heat a sauce pan, melt 1/2 tbsp of butter, add the quinoa and sauté for a couple mins. This really brings out a slight nutty flavor.
- Add salt and 1/2 tbsp ground black pepper, 2 cups water. Bring to a boil, cover and cook for 10- 15 mins in low heat or till all of the water is absorbed by the quinoa.
- Turn of the heat and let it sit for 5-10 mins to let it cool down.
- Making the Cake Dough:
- Heat a griddle, dry roast 2 tsp of cumin, until you smell the aroma. Transfer to a work surface and using a rolling pin roll over and roughly crush the roasted cumin.
- Combine the cooled quinoa, salt, cayenne, roasted and ground cumin, cilantro, fresh green chili and the mashed potato.
- You should have a slightly moist dough.
- Cooking the Quinoa Cake:
- Heat a skillet or griddle pan, lightly oil it. Take around 1/4 cup of the quinoa mixture and form into a ball.
- Flatten it into a pancake around 1/4 inch thick.
- Place on hot griddle and cook, flip and cook until golden brown on both sides . Takes around 5 mins.
- Remove from pan and serve warm.
- I used potatoes here as a binding agent for the quinoa and that made it easy to shape the cakes with hand.
- You can also use eggs (2 eggs lightly beaten) instead of the potato. In that case you will have a slightly wet mixture. So take around 1/4 cup and make it into a ball. Place it on the greased hot skillet and using a spatula flatten it into a pancake about 1/4 inch thick.
- This is a vegetarian version, but I have made this by adding chopped cooked shrimp to the quinoa mixture to indulge by seafood cravings.
- You can also add chopped carrots, grated beet roots etc..,. to the mixture. Have fun experimenting!