Quinoa Cakes with Lemon Yogurt Sauce Quinoa Cakes with Lemon Yogurt Sauce

Quinoa Cakes with Lemon Yogurt Sauce 150 Image by: Quinoa Cakes with Lemon Yogurt Sauce 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2010


Lemon Yogurt Sauce :


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 facts Per serving: about

  • Sodium 366 mg
  • Protein 11 g
  • Calories 353.0
  • Total fat 22 g
  • Potassium 454 mg
  • Cholesterol 81 mg
  • Saturated fat 5 g
  • Total carbohydrate 30 g


  • Iron 29.0
  • Folate 24.0
  • Calcium 17.0
  • Vitamin A 17.0
  • Vitamin C 7.0
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Quinoa Cakes with Lemon Yogurt Sauce