Savory Japanese Quinoa Pancakes With Edamame Salad Recipe

About this recipe

Crispy quinoa pancakes with umami-rich flavors paired with a refreshing edamame salad. A perfect blend of taste and nutrition for your morning.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 200G Biona Organic Edamame Beans
• - Ginger - 100g
• 28G Nori Sheets, 28G
• 450G Rice Flour, 450G
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse quinoa thoroughly, then cook in water until soft and fluffy. Allow to cool slightly.
2. 2. In a mixing bowl, combine cooked quinoa, rice flour, shredded nori, grated ginger, and a pinch of red chili flakes.
3. 3. Gradually add water to the mixture until it forms a thick batter suitable for pancakes.
4. 4. Heat sesame oil in a non-stick pan over medium heat and spoon the batter to form small pancakes.
5. 5. Cook pancakes for 3-4 minutes on each side until golden brown and crispy.
6. 6. In a separate bowl, toss shelled edamame beans with soy sauce, finely chopped scallions, and a drizzle of sesame oil.
7. 7. Plate the crispy quinoa pancakes alongside the edamame salad for a balanced breakfast.
8. 8. Garnish with additional shredded nori and a sprinkle of red chili flakes if desired.