Quinoa Cakes with Lemon Yogurt Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Quinoa Cakes with Lemon Yogurt SauceThese 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.4 out of5based on8 ratings. 9 user reviews.
Quinoa Cakes with Lemon Yogurt Sauce

Quinoa Cakes with Lemon Yogurt Sauce
Photography by Matthew Kimura

  • Preparation time: 25 minutes Chill: 1 hour
  • Cook time : 35 minutes
  • Total time : PT35M

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 353353 cal
pro 11 g11g pro
total fat 22 g22g total fat
sat. fat 5 g5g sat. fat
carb 30 g30g carb
fibre 3 g3g fibre
chol 81 mg81mg chol
sodium 366 mg366mg sodium
potassium 454 mg454mg potassium
% RDI: -
calcium 1717 calcium
iron 2929 iron
vit A 1717 vit A
vit C 77 vit C
folate 2424 folate

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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 quinoa
  • 1-1/2 cups vegetable broth 1-1/2 cups vegetable broth
  • 1/2 cup olive oil 1/2 cup olive oil
  • 1/2 onion , chopped1/2 onion, chopped
  • 3 cloves garlic , minced3 cloves garlic, minced
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 3 cups trimmed fresh spinach 3 cups trimmed fresh spinach
  • 3 eggs 3 eggs
  • 1/4 cup grated parmesan cheese 1/4 cup grated parmesan cheese
  • 2 tbsp all-purpose flour 2 tbsp all-purpose flour
  • 1-1/2 tsp baking powder 1-1/2 tsp baking powder
  • 1/4 tsp grated lemon rind 1/4 tsp grated lemon rind
  • 1 tbsp toasted sesame seeds 1 tbsp toasted sesame seeds or pine nuts or sliced almonds
  • Lemon Yogurt Sauce:
  • 1-1/2 cups Balkan-style plain yogurt 1-1/2 cups Balkan-style plain yogurt
  • 1/3 cup thinly sliced green onions 1/3 cup thinly sliced green onions
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • 1 pinch salt 1 pinch salt
  • 1 pinch pepper 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.

Source : Canadian Living Magazine: September 2010

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