The Foodie Blogroll

Blueberry Quinoa Pancakes + Blueberry Quinoa Scones

Quinoa - I have heard so many pronunciations for this word, and sometimes it gets a little aggravating because then they'll try and correct you. My mother has the most annoying pronunciation I've ever heard. It is actually pronounced keen-wah, not kin-wah, kee-no-wah, or anything else. Quinoa is a grain-like crop that is grown generally for its edible seeds. It is a pseudocereal meaning it is not a true grain as it is not a member of the grass family, which makes it a perfect food for people with gluten intolerances. I was in awe when I read that is closely related to certain species such as beets, spinach and tumbleweeds, I just found that so amazing.

Quinoa has quickly become one of my favourite foods, not only because I don't get flare ups from eating this food unlike rice or wheat but it has so many health benefits including a high source of magnesium, dietary fiber, iron, and much more. It has a light, fluffy texture when cooked and it has a mild nutty flavour. What I love most about it is that it is SO versatile, to me it's the tofu of carbohydrates. I have seen so many amazing recipes for quinoa but have only tried a handful so far, and today I'm going to share with you two that I've recently tried.

Blueberry Quinoa Pancakes

Recipe adapted from here

Ingredients:
  • 1 1/2 cups buckwheat flour
  • 1 1/2 tbsp sugar
  • Salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 egg whites
  • 1 egg
  • 3 tbsp EVOO
  • 1 1/2 cups of soy milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 3/4 cup cooked quinoa
Directions:

Mix the dry ingredients in one bowl. Mix the egg whites, egg, oil, buttermilk and vanilla in another bowl. Pour the wet ingredients into the dry and stir just to combine.
Gently fold in the cooked quinoa.

For each pancake, drop 1/4 cup batter onto a nonstick griddle or skillet over medium-high heat. Cook, without disturbing until fine bubbles appear on the surface. Flip over and cook until browned on the second side.


Serve immediately or keep warm in a low (200 degree) oven until all are finished.

Blueberry Quinoa Scones

Recipe taken from here

Ingredients:
  • 2 tbsp butter, melted
  • 2 tbsp honey
  • 1 cup cooked quinoa
  • 2/3 cup milk
  • 1 3/4 cups whole wheat flour
  • 4 tsp baking powder
  • 1 cup blueberries
Directions:

Mix together butter, honey and quinoa (cooled). Add milk slowly and stir until combined. Mix together flour and baking powder, then add to wet ingredients. Fold in blueberries. If the mixture seems too moist, add a little more flour (it depends how moist your quinoa is). The mixture should form a ball of dough. Roll out to 1" thick and cut in wedges. Bake on a greased and floured sheet at 350°F for 15 to 20 minutes.

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