30-Day No Takeout Challenge


Quinoa Pancakes

quinoa-pancakes Plamen Petkov


  • 1 1/2 cups water
  • 3/4 cup quinoa, rinsed
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 2 large egg whites
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon freshly ground pepper
  • 4 teaspoons extra-virgin olive oil, divided
  • 6 cups baby spinach leaves
  • 1 cup salsa, optional


  1. In a saucepan, heat water to boiling. Add quinoa, garlic, and salt. Simmer, covered (10 minutes). Uncover and cook 2 minutes longer until dry. Transfer to large bowl; cool.

  2. Preheat the oven to 350°.

  3. Stir egg whites, Parmesan, basil, and pepper into quinoa.

  4. In a nonstick skillet, heat 2 tsp oil over medium heat. Using 1/4-cup measure, make 4 quinoa pancakes; flatten. Cook until golden (2 minutes per side). Transfer to a baking sheet. Repeat with remaining oil and quinoa.

  5. Bake pancakes 5 minutes until heated through. Serve on spinach, with salsa if desired.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 4 servings (serving size: 2 pancakes, 1 1/2 cups spinach)

Nutritional Information

Calories per serving: 227
Fat per serving: 9.3g
Saturated fat per serving: 2.6g
Monounsaturated fat per serving: 4.6g
Polyunsaturated fat per serving: 1.7g
Protein per serving: 11g
Carbohydrate per serving: 25g
Fiber per serving: 4g
Cholesterol per serving: 9mg
Iron per serving: 3mg
Sodium per serving: 386mg
Calcium per serving: 158mg

Good to Know

This ancient grain is a complete protein, meaning it contains all of the nine amino acids our bodies need but can’t make.


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