Quinoa garden cakes with lemony yogurt
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Quinoa |
| 2 | cups | Water |
| 1½ | tablespoon | Minced red onion |
| ½ | teaspoon | Minced garlic |
| ⅔ | cup | Grated carrots |
| ⅔ | cup | Grated yellow squash; seeds removed |
| 5 | ounces | Chopped spinach; squeeze dry |
| 1 | large | Lemon; zest of |
| 4 | tablespoons | Unbleached flour |
| 1 | teaspoon | Baking powder |
| 1 | Egg | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1½ | tablespoon | Dill; minced |
| ½ | teaspoon | Canola oil |
| 1½ | cup | Nonfat plain yogurt |
| 2 | teaspoons | Fresh lemon juice |
Directions
PREP: Rinse quinoa well. Bring quinoa and water to a boil, simmer 20 minutes or until all liquid is absorbed. Cool. Combine all ingredients with the exception of 1 C yogurt, lemon juice, canola oil. Preheat oven to 400 degrees. Rub oil on cookie sheet. Divide quinoa into 8 balls. Flatten each ball onto cookie sheet to make a 4-inch cake. Bake 10 minutes, flip cakes over. Bake 10 minutes.
Combine yogurt and lemon juice, serve with cakes. Notes: MAKES 8 four-inch cakes
Nutritional information per serving (7 oz): 140 calories, 7g protein, 2g fat (0g saturated), 23g carbohydrates, 27mg cholesterol, 660mg sodium Exchanges: 1½ breads
SOURCE: >Whole Foods Market Communication Team (C) 1995-98.
>phannema@... 1998 Jan
INDEX: Grains, Quinoa, Brunch, Desserts, Elf-Archive Recipe by: Whole Foods Market
Posted to Digest eat-lf.v097.n022 by KitPATh <phannema@...> on Jan 20, 1998