Klunker's quinoa frittata (MM)

Klunker's quinoa frittata (MM)

This recipe is another great one for the Mary's mini.  But, outside the mini, it is a rockin good recipe.  This can be made for breakfast, lunch, dinner, or whenever!  And, it can be eaten cold, room temperature, or hot off the stove.
I tried this recipe plain, with ketchup on the side, and with Thai sweet chili hot sauce.  I am happy to report, all worked out great.


1 cup uncooked quinoa
1 1/2 cups water 
1 cup fresh baby spinach, chopped
1/2 cup chopped onions
2 cloves garlic, peeled and chopped
1/4 cup frozen peas and carrots
1/3 cup sweet bell peppers, chopped (I used orange)
1/3 cup water for mixing
salt and pepper to taste (optional)
(the list above of veggies is for this recipe shown.  You can add, subtract, and completely change them up)

You will also need a blender, a large bowl for mixing, a large 10-12 inch, nonstick pan, and a good spatula.


Place uncooked quinoa and water into a blender.

Blend on high for at least a minute, I go two, to make very smooth.

Set aside, and prepare the rest of your ingredients.
Place your pan on the stove, over medium heat.  Allow the pan to heat up for about a minute.
While it is heating up, add the the veggies to the bowl.  

Add the quinoa batter to the bowl also, and stir until well blended.

Now, pour the whole mixture into your pan.  Spread it out until it is one even layer.  In my 12 inch pan, it was about 1/2 inch thick.  If it is more, that is fine too, it just takes a little longer to cook.

Now, as is the case whenever you cook, there is a mess to clean up.  Since you cannot do anything to help this beautiful creation move along faster, you have time to clean up that mess.
Allow the frittata to cook on medium heat, for at least 10 minutes or more.  You will cook until the top has "dried out", and if you shake the pan (gently, you are not hulk) and it moves freely.

When the frittata is ready to be turned, you will take a large plate, place it on top of the now firm batter.

Now carefully pick up the pan, put your hand on the plate, and turn the frittata onto the plate.  You should now have the cooked side up on your plate.

You need to cook the other side, so carefully slide the frittata from the plate to the pan (uncooked side down this time)
Use a spatula, and gently press down all around the top, so you help the frittata to cook all over.
Now wait, wait until it is golden brown, and moves on its own.  
When it is finally done, and you feel it with your fingers, and it doesn't feel raw, slide the whole thing onto a cutting board, and let it rest for about 5 minutes.

After 5 minutes, you are ready to cut this masterpiece up.

Serve hot, for a great dinner.  Serve room temperature for a great lunch, maybe along side a salad.  Take on a bike trip, and eat as a snack.  
This is one serving, and I assure you, it will make you full.
I hope you try this recipe and enjoy it as much as I did.


  1. That sounds awesome: I'm trying that this weekend for Easter! Thanks for another great recipe!

  2. Just had a slice of this for my breakfast. No way I could eat it all,but very tasty, thanks

  3. I used a red/white quinoa mix and soaked overnight. Batter came out a bit too thick. Next time I will add prob. 1/2 c water. I also used previously roasted veggies (portobellas,red bell peppers, carrot, jalepenos, shallots) along with the peas and spinach. This is a great recipe to use up all the leftover veg in the refrigerator! I just found this site - can't wait to try another recipe.

  4. Nice to read this article will be very helpful in the future, share more info with us. Good job!
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  5. Could you make this with chickpea flour?


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