Kinoa palacinke bez glutena (Gluten-free quinoa pancakes)

Dobiju se 2 palacinke precnika 25 cm.

Sastojci: 100 g kinoe (sirove),150 ml vode, 60 g šargarepe (rendane), 1 mladi zeleni luk (sitno seckan), 2 grančice lista peršuna (sitno seckanog), ¼ kašičice himalajske soli, prstohvat kurkumale, prstohvat bibera.

Priprema:

1. Potopiti kinou u hladu vodi i ostaviti preko noći. Ocedite. Isperite pa opet ocedite.

2. Stavite u blender. Dodajte 150 ml vode, so i začine, pa blendajte dok ne dobijete glatku smesu.

3. Dodajte sargarepu i mladi luk i kratko izblendajte.

4. Podelite smesu na dva dela.

5. Zagrejati tiganj, premažite kokosovim ili drugim biljnim uljem, i pecite, na srednjoj temperaturi (4). Prvu stranu 5 minuta. Pažljivo okrenite i pecite još 3 minuta.

Predlog: mozete ih filovati meksickim sosom od avokada - gvakamole sosom ili hrono meksickim sosom od avokada ili avokado humusom i povrcem, libanskim kremom od leblebija - humusom sa povrcem i klicama, libijskim kremom od susama i zelenim povrcem: blitva, kopriva ili zelje, ruskom salatom.

You will get 2 pancakes with a diameter of 25 cm.

Ingredients: 100 g of quinoa (raw), 150 ml of water, 60 g of carrots (grated), 1 green (spring) onion (finely chopped), 2 sprigs of parsley (finely chopped), ¼ teaspoon of Himalayan salt, a pinch of turmeric, a pinch of pepper.

Preparation:

1. Soak the quinoa in cold water and leave it overnight. Drain. Rinse and drain again.

2. Place in a blender. Add 150 ml of water, salt and spices, then blend until you get a smooth mixture.

3. Add carrots and green - spring onions and blend briefly.

4. Divide the mixture into two parts.

5. Heat the pan, coat it with coconut or other vegetable oil, and fry at a medium temperature (4). First side 5 minutes. Carefully turn and bake for another 3 minutes.

Suggestion: you can fill them with Mexican avocado sauce - guacamole sauce or Chrono guacamole or avocado hummus and vegetables, Lebanese chickpea cream - hummus with vegetables and sprouts, Libyan sesame cream and green vegetables: Swiss chard, nettles or greens, Russian salad.