In a heavy-gauge saucepan, preferably stainless steel, warm two tablespoons of oil, and sweat the onions until soft and translucent.

Add the quinoa and stir for a few seconds to coat all the grains with oil.

Add the water and a pinch of salt and bring to a boil.

Lower the heat and simmer until all of the liquid is absorbed.

Remove from heat and let cool. In a dry mixing bowl, combine the flour, baking powder, and one tablespoon of kosher salt; mix well.

Add the egg and the soy milk and mix until all the ingredients are fully combined.

Add two cups of the cooked quinoa; mix.

Heat two to three tablespoons of oil in a frying pan. When the oil is hot, spoon batter into mini pancakes (fist size), and fry for 30-60 seconds on each side or until golden brown.

Nutrition info per serving: 150 calories, 8 g fat, 730 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g protein

This recipe is excerpted from: The Prime Grill Cookbook.  

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW