Gluten-Free Ethiopian Brunch: Injera Pancakes with Vegetable Stew & Quinoa Salad

Allergens

Wheat (in teff flour)

Ingredients

• 1 cup teff flour (gluten
• free)
• 2 cups water
• 1/2 tsp salt
• 1 tbsp oil For the vegetable stew:
• 2 cups mixed vegetables (carrots, bell peppers, zucchini)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1 tbsp berbere spice mix For the quinoa salad:
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. Prepare the injera pancakes by mixing teff flour, water, and salt in a bowl, and let it sit for at least an hour. Once rested, cook the batter in a non stick pan over medium heat until bubbles form and the surface is slightly golden. Set aside. For the vegetable stew, heat oil in a pan over medium heat. Sauté onions and garlic until fragrant, then add mixed vegetables. Cook for 5 minutes, stirring occasionally. Add tomato sauce and berbere spice mix, cook for another 3 4 minutes. Set aside. To prepare the quinoa salad, rinse quinoa thoroughly, then bring it to a boil with water or vegetable broth. Reduce heat and simmer until cooked through, about 15 minutes. Let it cool slightly, then mix in cucumber, cherry tomatoes, parsley, mint, lemon juice, salt, and pepper. Assemble the brunch by placing a layer of injera on a large platter or individual plates, topping it with vegetable stew and quinoa salad.

Chef’s Insight

To achieve the perfect texture for injera pancakes, it's important to let the teff batter rest before cooking. This allows the fermentation process to occur, resulting in a fluffy and flavorful pancake.

Notes

For a gluten-free version, ensure that all ingredients used are certified gluten-free.