Gluten-free Onion QUINOA Socca + Video

Gluten-free Onion QUINOA Socca + Video

Onion Quinoa Socca


What is SOCCA?  It’s a flat pancake made traditionally from chickpea flour cooked at high heat in a cast-iron pan. Crispy on the outside, creamy on the inside, and totally addictive.  I have made it before with millet (very nice) but opted to go with quinoa because I find it lighter and more easily digestible for myself.  This is basically the recipe for my Quinoa pizza crust but I added onion and a NEW LOVE was formed.   It is a WINNER!!

 You can take it even further (and I have) and add red pepper, garlic, broccoli, fresh tomato and make a VEGGIE socca.  DEEEELISH too!   However, today I am sharing with you a very simple and AMAZING recipe that I am sure you are going to love.

Onion Quinoa Socca


  • 1 cup organic quinoa (soaked for several hours or overnight), rinse well & drain ( *This step is crucial as the recipe won’t work with dry quinoa.)
  • 1/4 cup water (plus a bit more if needed)
  • 3 TB. nutritional yeast
  • 1 tsp. sea salt
  • 1/2 tsp. Herbamare
  • pinch of cayenne (optional) I didn’t do this in video but it is VERY good though!
  • 1 TB. Italian seasoning
  • 1/2 onion – sliced thin
  • 2 TB. coconut oil


1)  Add all of the ingredients – EXCEPT onions! – to a high-speed blender (I use a Vitamix) and combine until the dough resembles pancake batter. Adjust the water and seasoning as needed.

2)  Preheat your oven to 425 degrees Fahrenheit and coat either a cast iron skillet or an 8-inch round cake pan (I used a cast iron skillet) with 2 TB. coconut oil. Allow the skillet or cake pan to heat up in the oven for about 10 minutes (this is good to do while you’re preparing the dough and slicing the onion). Remove skillet/cake pan from the oven and immediately add half of the onion slivers, then pour quinoa batter on top of onions (using a spatula to even it out as needed) and then use remaining onions on top of batter.   Place the skillet in the oven to bake for 15 – 20 minutes. Flip the dough and bake for another 5 – 10 minutes, or until brown and crispy.  Cut, serve and EAT!  Refrigerate any extras and toast in a toaster oven to restore crispness before serving – GREAT with some dijon mustard and avocado slices. 🙂  – Scott did this last night for his “late night snack” and said it was FABULOUS and loved the combination of flavors.


Finished product rounding out a fabulous, nutritious meal with a kale salad/raw veggies and Raw Broccoli soup! The broccoli soup and socca blended beautifully together with flavors. YUM!!

You can catch the recipe/ video for that gorgeous Creamy Raw Broccoli Soup here.  It was fabulous with the onion socca!

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7 Responses »

    • Gabby, I’m the same way. This digests BEAUTIFULLY and EASILY and tastes AMAZING! You can’t go wrong. Hope you try it and enjoy it! Have a great weekend. 🙂

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