Quinoa Cakes With Lemon Yogurt Sauce |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 20 |
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These delicate cakes may crumble a bit while being formed, but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites, or three for hungrier folks. Ingredients:
1 1/2 cups quinoa |
1 1/2 cups vegetable broth |
1/2 cup olive oil |
1/2 onion, chopped |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups fresh spinach, trimmed |
3 eggs |
1/4 cup parmesan cheese, grated |
2 tablespoons all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon lemon rind |
1 tablespoon sesame seeds or 1 tablespoon pine nuts or 1 tablespoon sliced almonds, toasted |
1 1/2 cups balkan-style plain yogurt |
1/3 cup green onion, thinly sliced |
1 tablespoon lemon juice |
1 pinch each salt and pepper |
Directions:
1. In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1 1/2 cups water to boil. Reduce heat; simmer, covered for 15 minutes. Drain in fine sieve; let cool completely in sieve.
2. Meanwhile, in skillet, heat 1 tablespoons of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
3. LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
4. In large bowl, whisk together egg, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper-lined tray. Refrigerate for 1 hour.
5. In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden brown, about 8 minutes.
6. Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
7. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.
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