QUINOA SCALLION PANCAKES

Healthy cus quinoa but fried cus balance
Makes: 4 servings                          Takes: 1 hour

QUINOA SCALLION PANCAKES

Adopted from Bon Appetit's original recipe
Makes: 4 servings                          Takes: 1 hour
  • ¾ cup quinoa (or millet or brown rice)
  • 1½ teaspoon kosher salt, plus mor
  • ⅓ cup reduced-sodium soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon Sriracha
  • 8 scallions, thinly sliced
  • 2 large eggs
  • 6 tablespoons buttermilk
  • 3 tablespoons cornstarch
  • 1 tablespoon toasted sesame oil
  • 6 tablespoons vegetable oil
  1. ​Cook quinoa in a large saucepan of boiling salted water, stirring occasionally, until tender, 15–20 minutes and drain thoroughly. Spread out on a rimmed baking sheet and let cool completely.
  2. Meanwhile, whisk soy sauce, vinegar, sugar, sesame seeds, Sriracha, and ¼ of scallions in a small bowl and set sauce aside.
  3. In a medium bowl, whisk eggs, buttermilk, cornstarch, sesame oil, and 1½ tsp. salt. Fold in the quinoa and pre-cut scallions.
  4. Heat 2 Tbsp. vegetable oil in a large nonstick pan over medium-high heat. I like to start with one to test the batter. Add a heaping spoonful of millet batter to the pan and press down with spatula. Cook until golden brown, about 3 minutes on each side and then transfer to a paper towel–lined cooking rack. (If batter is too wet, add a bit more flour). Keep frying in batches of three at a time.
  5. Serve while hot with sauce!