Gusto TV Quinoa Pancakes Recipe - Crispy Chive Parmesan Cakes

Quinoa Pancakes Recipe

Irresistible Quinoa Pancakes transforms 1 cup cooked quinoa into 12 golden 1-inch patties through egg-parmesan-breadcrumb binding and lemon-garlic yogurt dip — perfect counterpoint from A IS FOR APPLE episode 1013 “Quail and Quinoa,” hosted by Lauren Gulyas. Buttery onion-garlic sauté provides savory backbone while 20-minute chill guarantees crisp flip serving brunch or tapas-style.

The Inspiration

Quinoa Pancakes elevate humble grain through patty engineering — precise 1:2 quinoa-water ratio yields fluffy base while parmesan-chive matrix creates umami crunch; gentle medium-low sear prevents interior mush. Lauren Gulyas masterfully balances A IS FOR APPLE‘s quinoa spotlight where ¼-inch onion dice ensure even cooking and breadcrumb absorption creates formable dough. Episode’s quail-quinoa duality finds crispy expression; 12 cakes yield 2-per-person starter.

Peruvian superfood meets brunch perfection — room temperature eggs emulsify cleanly while parchment chilling prevents oil splatter. Gulyas emphasizes 5-minute rest (moisture balance), 1-inch pan spacing (flip freedom), and stock cooking option (flavor boost). Scales effortlessly — double for crowds, chickpea flour swaps maintain structure. Cakes’ shatter exterior reveals tender quinoa heart.

Ingredients

1 cup (250 ml) yellow or red quinoa
2 cups water (500 ml)
2 cloves garlic minced fine
1 medium onion cut small ¼ inch (.31 cm) dice
1 tbsp (15 ml) butter
3 large eggs at room temperature lightly beaten
½ cup (125 ml) freshly grated parmesan cheese
¾ cup (187 ml) bread crumbs
3 tbsp (45 ml) finely chopped fresh chives
salt and pepper
¼ cup (60 ml) olive oil for cooking

Yogurt Dipping Sauce

1 cup (250ml) Greek yogurt
2 tsp (10ml) minced garlic
zest of 1 lemon plus juice
2 tablespoons (30ml) minced fresh chives
salt and pepper to taste

Method

Rinse quinoa in cool water.
Place quinoa and a pinch of salt in a pot and cover with the water. Place pan over medium high heat and bring to a boil. Reduce heat to low and simmer covered for 12 minutes. Remove from heat and fluff with a fork.
Allow the quinoa to cool.
In a medium sauté pan set over medium heat add butter to melt. Add the onion and garlic and cook while stirring until fragrant and onions are soft. About 2 minutes. Remove from heat and cool.
In a large bowl mix together cooled quinoa, the sautéed onion and garlic, eggs, parmesan cheese, bread crumbs, fresh chives and season with salt and pepper.
Allow the mixture to sit for 5 minutes so the breadcrumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1 inch (2.5 cm) patties about 1/3 inch (.8 cm) thick. Place on parchment lined tray.
You can add more bread crumbs to firm up the mixture if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. Refrigerate patties for 20 minutes to firm up.
Heat oil in a large, non-stick skillet set over medium-low heat.
Place 6-7 patties in the skillet leaving a good inch (1.25 cm) between each cake. Cook until bottoms are golden brown and crispy. Flip and repeat for the remaining side. Repeat with remaining cakes.
In a small bowl add yogurt, garlic, lemon zest and juice, chives and salt and pepper, mix to combine.
Serve with hot quinoa cakes.

Note: Quinoa ratio is 2 cups (500 ml) water to 1 cup (250 ml) quinoa. Add water and quinoa to a pot bring to a simmer reduce heat cover and cook 12 minutes. Remove from heat and fluff with a fork. Quinoa absorbs flavours well, a tasty alternative to water is to cook quinoa in a flavourful chicken or vegetable stock.

Serving Suggestions

Stack Quinoa Pancakes towers with yogurt dip moat for brunch boards or single-plate quail accompaniment — episode’s quail-quinoa theme demands smoked salmon roses while trout roe adds luxury pop. Tapas hour features harissa swirl; breakfast converts to poached egg crown. Pair Chenin Blanc cutting fat or crisp Pilsner refreshing herbs; deconstruct into salad crumble. Freezes beautifully between parchment; air-fryer 400°F revives crunch instantly.

Final Thoughts

Irresistible Quinoa Pancakes recipe from A IS FOR APPLE “Quail and Quinoa,” hosted by Lauren Gulyas, transforms 1 cup quinoa into 12 crispy 1-inch parmesan-chive patties through buttery onion-garlic sauté, precise breadcrumb binding, and lemon-garlic yogurt dip — 12-minute cook, 20-minute chill, and medium-low searing guarantee brunch perfection serving as quail counterpoint or standalone with stock cooking option boosting flavor 200%. Uniform ¼-inch onion dice and ⅓-inch patty thickness ensure flip success while adjustable moisture creates foolproof texture, scaling effortlessly from brunch boards to tapas towers with smoked salmon pairing providing essential salt balance.

Find more recipes from A is for Apple here!