Green quinoa pancake Mexican bowl recipe | WW TASTE

Ingredients

• 1/4 cup quinoa
• For the pancakes:
• 120 g flour
• 1 – 1 ½ cups water
• salt salt, a pinch
• 2 free-range eggs
• 200 g baby spinach, blanched
• 30 g mint, chopped and blanched
• To serve:
• cucumber
• tomatoes dressed in red wine vinegar and extra virgin olive oil
• avocado, sliced
• mango, diced
• black beans
• pink pickled onions
• turmeric root, grated