Exquisite Gluten-Free Peruvian Breakfast with Quinoa Pancakes and Avocado Salsa

Allergens

Dairy (Eggs)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups almond milk
• 2 large eggs
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 ripe avocado, peeled, pitted, and diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1/4 cup chopped cilantro
• 1/4 teaspoon ground black pepper

Instructions

1. In a medium saucepan, combine the quinoa and almond milk. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the quinoa is cooked and the liquid has been absorbed. Remove from heat and let cool slightly.
2. Preheat a non stick griddle or skillet over medium heat. In a large bowl, whisk together the cooled quinoa, eggs, salt, and cinnamon. Spoon 1/4 cup portions of the mixture onto the hot griddle, flattening them into pancake shapes with the back of a spoon. Cook for about 3 minutes per side or until golden brown and cooked through.
3. In a small bowl, mix together the avocado, red onion, cherry tomatoes, lime juice, olive oil, cilantro, salt, and pepper to create the salsa.
4. Serve two quinoa pancakes per person, topped with a generous spoonful of the avocado salsa. Drizzle with additional lime juice if desired.

Chef’s Insight

The contrasting textures of the quinoa pancakes and avocado salsa create a delightful mouthfeel, while the flavors harmoniously blend for an unforgettable taste experience.

Notes

For an extra-special touch, garnish with edible flowers or fresh herbs.