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

Allergens

None

Ingredients

• 1 1/2 cups teff flour (gluten
• free)
• 3 cups water
• 1 tbsp salt, divided
• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 carrots, chopped
• 1 cup spinach, chopped
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp paprika
• 1/4 tsp turmeric
• 1 cup cooked quinoa
• 2 tbsp lemon juice
• 1/4 cup olive oil, divided
• Fresh cilantro, chopped for garnish

Instructions

1. In a large mixing bowl, combine teff flour and water. Add 1/2 tsp salt and whisk until smooth. Let it sit at room temperature for 1 hour.
2. Heat a non stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet and spread evenly. Cook until bubbles form on the surface, then flip and cook the other side. Repeat with remaining batter to make injera pancakes. Set aside.
3. In a large pan, heat 1 tbsp olive oil. Add onion, bell pepper, carrots, and 1/2 tsp salt. Cook for 5 minutes until softened.
4. Stir in spinach and cook for another minute.
5. Add cumin, coriander, paprika, turmeric, and 1/2 cup water. Simmer for 10 minutes. Set aside.
6. In a medium bowl, combine cooked quinoa with lemon juice, 2 tbsp olive oil, salt to taste, and fresh cilantro. Toss well.
7. Assemble the brunch by placing an injera pancake on a serving plate, followed by a scoop of vegetable stew, then a dollop of quinoa salad. Repeat with remaining ingredients and garnish with fresh cilantro.

Chef’s Insight

Use Ethiopian spice mix berbere for added flavor in the vegetable stew.

Notes

Serve with Ethiopian coffee for a complete experience.