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

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