Tag Archives: quinoa

Zucchini and Fried Mushroom Quinoa Flatbread

Vegetable Quinoa Flatbread // The Pancake Princess

Let’s talk about grocery stores!

Last semester, we did a case in business school that looked at ALDI, a global discount grocery store that earned its business case thanks to its uber-efficient operations and interesting strategic growth. So when Bon Appetit reached out to me to see if I’d be interested in participating in ALDI’s blogger challenge to create a meal for $10 using only ALDI ingredients, I was probably more excited than I should be to finally check out this superhuman equivalent of a grocery store.

It was pretty much everything I expected–trim, minimalist, efficient–but also WAY cheaper than I expected. My favorite gourmet trail mix was $5! Organic black beans for under a dollar! Wild-caught salmon fillets for $3.89! I loved that they don’t have any bags in store (you have to bring your own or buy their reusable ones) and that they require you to put in a $0.25 deposit to get a shopping cart. The whole idea behind ALDI is cutting out all extraneous costs to lower consumer prices, so the shopping cart deposit, for example, helps keep costs low by eliminating time spent retrieving carts.

Vegetable Quinoa Flatbread // The Pancake Princess Vegetable Quinoa Flatbread // The Pancake Princess Vegetable Quinoa Flatbread // The Pancake Princess Vegetable Quinoa Flatbread // The Pancake Princess Vegetable Quinoa Flatbread // The Pancake Princess

This flatbread was inspired by (1) their organic quinoa (only $3.99!) and (2) this no-bake summer quinoa pizza, except this flatbread is decidedly more fall in its garlic butter mushrooms + zucchini toppings. But you can dress it up however you like–I imagine this could be a really fun family meal if you cooked up individual flatbreads and let everyone add their toppings of choice. Using white quinoa instead of red quinoa (called for in the summer quinoa pizza) makes for a softer, doughier “crust,” which is why I’m calling this a flatbread instead of a pizza. Either way, it’s a delicious, super economical way to get a boatload of nutrients into your meal!

Vegetable Quinoa Flatbread // The Pancake Princess

Here’s what I bought at ALDI to make this meal (assuming you have olive oil and spices in your pantry):

Organic quinoa (16 oz): $3.99
Zucchini (pack of 2): $1.59
1 container white mushrooms: $0.69
1 can Great Northern Beans: $0.59
Garlic (bundle of 3 heads): $1.12
Butter (1 lb): $2.99

Total, the ingredients add up to $10.97, but if you only count the portions of each item that you’ll use in the recipe, the total comes out to more like $5.17! For a meal that serves four!! Talk about perfect student budget food.

PS. I’m off to Istanbul this week! Let me know if the comments if you have any suggestions for things to do there. Hot air ballooning in Cappadocia is for sure on the schedule, but other than that, our itinerary is pretty open! Obviously food recs are HIGHLY encouraged as well :)

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Quinoa Breakfast Enchiladas


Enchilada sauce




{If you’re a Houston reader, scroll to the very bottom for an exciting giveaway!}

It wasn’t until today, when I was talking to one of my b-school friends that I put my finger on why business school has thrown me into such turmoil.

“Here’s biggest difference between business school and undergrad,” he said. “The people who are doing ‘the best’ now aren’t focusing on class.”


And that, for all my budding business-school-applying readers out there (I support you; stay strong), is my piece of advice for today.

I consider these breakfast enchiladas to be the offspring from this lasagna and from these chilaquiles. Like the lasagna, these enchiladas rely on a simple batter of quinoa, water and herbs cooked up into tortilla or crepe-like discs–though slightly spongier and breadier than your average toothsome flour tortilla. They’re dunked in some enchilada sauce–a la the lightly sauced chips from the chilaquiles–before being filled with a vegetable-heavy egg scramble and topped with cheese. I think they’re fun–a little homage to saucy breakfast tacos in a very dinner-worthy dish made extra inviting if you’re liberal with the melty cheese on top.

Quinoa Breakfast Enchiladas

Yield: about 12 enchiladas

Serving Size: ~6 servings

The quinoa "tortillas" or crepes require a little extra work, but they make pleasant, springy wrappers for the kale/onion/red pepper egg scramble that absorbs enchilada sauce extremely well. Use regular tortillas in place if you like.


  • For the quinoa tortillas:
  • 1 cup white quinoa
  • 1 cup water
  • ¼ teaspoon each: dried basil, oregano, garlic powder (optional, use whatever spices you prefer)
  • ¼ teaspoon salt
  • few grinds pepper

  • For the filling:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 8-10 eggs
  • 1 8 oz. jar roasted red peppers
  • 1 bunch kale, chopped finely
  • 3 cups of prepared enchilada sauce or homemade sauce
  • 3/4 cup shredded cheese


For the quinoa tortillas:

Soak the quinoa in hot tap water for at least an hour or up to overnight. Rinse and blend with 1 cup filtered water in a high-powered blender with spices, salt and pepper until very smooth.

In a 6-inch greased pan, pour batter into pan and swirl to coat. Flip once bubbles rise to the top and a spatula can easily slide underneath. Cook for another 1-2 minutes, until done. Remove and repeat with the rest of batter (should make about 12 "tortillas").

For the filling:

Saute the chopped onion in olive oil over medium heat until golden and soft, about 10-15 minutes. Add the bell pepper and kale and saute until wilted and bright green. Add eggs and scramble until set.

To assemble: Dip each tortilla into the enchilada sauce. Add a few spoons of egg to each tortilla, roll and place into a 9x13 or 7x12 baking pan (9x13 was a little roomy, so I would go with 7x12 if you have one. No need to grease the pan). Top with cheese and bake at 350 for 20 minutes, until cheese is melted.


I topped my enchiladas with garnishes of spinach, chopped almonds and pickled onion mostly for looks, but they were delicious if you have some lying around.


GF Breakfast Enchiladas // The Pancake Princess

On a completely different note…

HOUSTONITES! If you are interested in attending the 13th Annual Menu of Menus, listen up.

The Menu of Menus® Extravaganza, presented by Stella Artois, is one of Houston’s largest food and wine events featuring over 40 area restaurants alongside wine, beer and spirit sampling.

Basically, it is super fun! The feature event will be the 4th Annual Iron Fork Chef Competition presented by Whole Foods: two up-and-coming Houston chefs face off in a competition judged by local celebrities. Meanwhile, you get to enjoy cocktails, live music and food sampling from some of the city’s best restaurants. Ticket price includes food and drinks for the evening.

As one of the awesome readers of The Pancake Princess, you have an exclusive opportunity to purchase presale tickets before they go on sale to the general public (noon on February 7).

Presale tickets run from February 3 @ 10 a.m. February 7 @ 10 a.m. Enter promo code PANCAKE to purchase.


For more info:

But wait there’s more! One incredibly lucky winner will win a free pair of tickets to the event. There are two ways to enter:

  • Share this post on your social media of choice: Facebook, Twitter, Instagram, or Pinterest and tag a friend in Houston (also tag me so I can see your post).
  • Tag a Houston friend on any of these social media posts: Facebook, Twitter, Instagram, Pinterest.

Good luck! One winner will be chosen by next Monday, February 9, 2015.

Salmon Quinoa Cakes, two ways

My obsession with Costco continued last weekend with the purchase of a 4-lb. bag of red quinoa.

Salmon Quinoa Cakes // The Pancake Princess

I’d only ever tried white quinoa before, but figure red was pretty much the same. This assumption is false. It’s a little more bitter (and yes I rinsed it) and harder–as in, it took a little longer to cook and even when I simmered it past the point of what looked like doneness, there’s still more of a chew to it. I kind of miss my white quinoa, but on the plus side, red quinoa holds its shape better, so it’s great in veggie burgers, salads, soups, etc.

Quinoa Salmon Cakes // The Pancake Princess

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{Stovetop} Mexican Black Bean Quinoa Skillet (Guest post)

Guess what?

{Stovetop} Mexican Quinoa Black Bean Skillet // The Pancake Princess

It’s still hot in Houston.




I don’t want to spend two hours chopping, assembling and baking a large casserole right now, no matter how insanely delicious it may be.

{Stovetop} Mexican Quinoa Black Bean Skillet

But I do want to eat cheesy black bean quinoa-filled goodness, and I want you to eat it too, even if you live in a heat-ridden place like Houston (and even if you live in a place where the weather has decided to behave moderately). So get this dreamy medley of creamy black beans, smoky “roasted” bell peppers, juicy tomatoes, sweet corn and TEXTURE-HEAVEN-quinoa covered in a thin blanket of melty cheese and into your mouth STAT.This is a super easy, extremely tasty and nutrition-packed stovetop entree that you can have on the table in just over half an hour.

I’ve made this three times so far and the boyfriend rating is through the roof, as far as I’m concerned. The first time I made this, we almost ate the entire skillet ourselves. Seriously.

Hop on over to The Muffin Myth (don’t you just love that name?) for the recipe!

Guest Post: Peanut Butter Quinoa Oat Muffins

So…I realize sardines may not top most people’s list of favorite edible items ever. But if your list is missing sardines, cake better be topping the list!

Peanut Butter Quinoa Oat Muffins

Also, muffins. Which is why I’m bringing you some.

Peanut Butter Quinoa Oat Muffins

Muffins of the total yum variety. Wholesome is so in.

I’m so excited to be guest-posting for Chocolate Chip Uru today, so for the recipe and the story behind my 16 or so attempts to make these, hop on over to Go Bake Yourself!

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