Quinoa Spinach Chilla | Healthy Breakfast Recipe | The Plate

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more economical.

Rinse quinoa under cold water and cook until fluffy.

In a mixing bowl, combine cooked quinoa, chickpea flour, and water to form a batter.

Finely chop spinach, onion, green chili, ginger, and garlic.

Add chopped vegetables, cumin seeds, salt, and black pepper to the batter.

Mix in chopped cilantro and lemon juice.

Heat oil in a non-stick skillet over medium heat.

Pour a ladle of batter into the skillet, spreading it into a round shape.

Cook until the edges lift and the bottom is golden, about 3-4 minutes.

Flip and cook the other side until golden, about 2-3 minutes.

Repeat with remaining batter, adding more oil as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens