Quinoa and Vegetable Pancakes with Spicy Shrimp

  • Yield: 2 servings


For the quinoa pancakes:
1 garlic clove, finely chopped
2teaspoons vegetable oil
1 carrot, thinly sliced
1 zucchini, thinly sliced
1/2cup cooked quinoa
2 eggs, beaten
1/4cup whole-wheat flour
1/2cup milk
2teaspoons vegetable oil, for cooking the pancakes
For the shrimp:
1 jalapeno pepper, thinly sliced
1/2pound peeled shrimp
2teaspoons vegetable oil
Salt and pepper, to taste
Sliced avocado, optional
Greek yogurt, optional


For the quinoa pancake:

  1. Heat olive oil in a skillet over medium high heat. Add the garlic and cook until fragrant, about 30 seconds, then add carrot and zucchini and cook until vegetables just begin to soften. Season to taste with salt and pepper then remove from pan and allow to cool.
  2. Whisk together cooked quinoa, eggs, whole wheat flour, and milk and season to taste with salt and pepper. Add cooked vegetable to pancake mixture and mix until the vegetables are coated in the batter.
  3. Heat 1 teaspoon of oil in a non stick frying pan over medium high heat, when shimmering add half of pancake mixture and cook until bubbles begin to form along the surface, and bottom has browned about 4 minutes, flip and continue to cook until batter is cooked through, about another 3-4 minutes. Repeat with remaining pancake mixture and serve hot topped with spicy shrimp and any optional garnish.

For the shrimp:

  1. Combine jalapeno pepper, shrimp, vegetable oil and salt and pepper in a bowl and let stand while you assemble the pancakes.
  2. When ready to cook the shrimp heat a skillet over high heat, then add the shrimp and all the marinade. Cook flipping the shrimp often until shrimp are cooked through, about 6 minutes. Serve on top of pancakes, garnished with sliced avocado and greek yogurt if desired.