Quinoa Cakes with Lemon Yogurt Sauce

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.

　

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2010

Prep time 25 minutes Chill: 1 hour
Cook time 35 minutes
Portion size 8

Ingredients
1-1/2 cups (375 mL) quinoa
1-1/2 cups (375 mL) vegetable broth
1/2 cup (125 mL) olive oil
1/2 onion, chopped3 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) trimmed fresh spinach
3 eggs1/4 cup (60 mL) grated parmesan cheese
2 tbsp (30 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) grated lemon rind
1 tbsp (15 mL) toasted sesame seeds or pine nuts or sliced almonds

Lemon Yogurt Sauce: 1-1/2 cups (375 mL) Balkan-style plain yogurt
1/3 cup (75 mL) thinly sliced green onions
1 tbsp (15 mL) lemon juice
1 pinch salt
1 pinch pepper

Preparation
In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool completely in sieve.

Meanwhile, in skillet, heat 1 tbsp (15 mL) 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.

Lemon Yogurt Sauce: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.

In large bowl, whisk together eggs, 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.

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, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

Nutritional Information Per serving: about
cal 353 pro 11g total fat 22g sat. fat 5g
carb 30g fibre 3g chol 81mg sodium 366mg
potassium 454mg  
% RDI:
calcium 17 iron 29 vit A 17 vit C 7
folate 24
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