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Description
QUINOA AND FENUGREEK PANCAKE
Ingredients
US|METRIC
4 SERVINGS
- 100 grams cooked quinoa
- 4 eggs
- 1 tomato (diced into small pieces)
- 1 handful fenugreek leaves (picked)
- lemon juice
- 50 mL coconut oil
- 10 grams pistachio
- 20 grams grated Parmesan
- seasoning (Himalayan salt and cracked pepper)
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Directions
- Break all the egg in the steel bowl, whisk it vigorously.
- Add quinoa and tomato, fenugreek leaves, grated Parmesan. (Seasoning)
- Take a separate bowl and make the salad with fenugreek leaves and pistachio.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium150mg6% |
| Potassium220mg6% |
| Protein10g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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