Tested till perfect Quinoa Cakes with Lemon Yogurt Sauce
Quinoa Cakes with Lemon Yogurt Sauce
Photography by Matthew Kimura

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

Recipe4 out of 5 based on 60 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes Chill: 1 hour
  • Cook time 35 minutes
  • Portion size 8

Ingredients

  • 1-1/2 cups 1-1/2cupsquinoa
  • 1-1/2 cups 1-1/2cupsvegetable broth
  • 1/2 cup 1/2cupolive oil
  • 1/2 1/2oniononions, chopped
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 cups 3cupstrimmed fresh spinach
  • 3 3eggeggs
  • 1/4 cup 1/4cupgrated parmesan cheese
  • 2 tbsp 2tbspall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/4 tsp 1/4tspgrated lemon rind
  • 1 tbsp 1tbsptoasted sesame seeds or pine nuts or sliced almonds

Lemon Yogurt Sauce:

  • 1-1/2 cups 1-1/2cupsBalkan-style plain yogurt
  • 1/3 cup 1/3cupthinly sliced green onions
  • 1 tbsp 1tbsplemon juice
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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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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