Zucchini and Quinoa Flapjacks

My daughter has recently become Pescatarian and since my son is not crazy about fish, I look for ways to add protein to our dishes.  This recent discovery was well received so I decided to add it to my recipes.

For those of you who are not very familiar,  Quinoa, although not a gain, looks very much like one and has some amazing qualities.  It is a great source of protein, contains eight amino acids, helps to build muscle, promotes weight loss and stabilizes blood sugar. Hopefully I will discover more dishes with Quinoa soon.

Servings: 2-4

5  Zucchinis
1 tsp. salt
2 eggs – you can also just use egg whites
1/3 cup oil (I use light olive oil)
1/4 cup Quinoa

1. Bring 1/2 cup of water and Quinoa to a boil in a small sauce pan.  Reduce to a simmer, cover and cook for 10 minutes.   Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes.  Remove the lid and fluff with a fork.  Set aside.

2. Grate the zucchini using a coarse grater and place in a colander.  Fold in the salt and leave to stand over a bowl for 30 min to allow the moisture to drain.  Rinse and thoroughly wring out the zucchini.

3. Mix Zucchinis, eggs and cooked Quinoa – generously grind pepper in the mixture

4. Heat a layer of oil in a nonstick skillet.  Using a tablespoon, drop heaps of this mixture into the hot oil.  Using the back of a spoon press against the flapjacks to make them a little flatter.  Turn them over after approximately 3 minutes or when they are golden brown.  Drain on paper towels and continue to pan fry until you run out of mixture.

Today’s quotation:  ” … living is like licking honey off a thorn.” Louis Adamic



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