Super Fantastic Quinoa Cakes

Are you nuts? Well, you are, if you don’t like these!

Quinoa Cakes

They’re a full well rounded meal in one cake. A great meal or snack, perfect to have on hand to consume after a workout on the go. They’re tasty cold but better hot, served with yogurt, citrus and green onion dip.

Anita made these last night and they were spectacular. Leftovers today, just as delicious!

The ingredients of spinach, plus some arugula that we added in as well make it a one item meal.
Try them, and let us know what you think!


 

Ingredients

1-1/2 cups quinoa
1-1/2 cups vegetable broth

1/2 cup olive oil
1/2 onion , chopped
3 cloves garlic , minced
1/2 tsp salt
1/4 tsp pepper
3 cups trimmed fresh spinach 3

3 eggs
1/4 cup grated parmesan cheese
2 tbsp all-purpose flour
1-1/2 tsp baking powder
1/4 tsp grated lemon rind
1 tbsp toasted sesame seeds Lemon Yogurt Sauce:
1-1/2 cups Balkan-style plain yogurt
1/3 cup thinly sliced green onions
1 tbsp lemon juice
1 pinch salt
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.

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Beaches RunnerAbout Beaches Runner
Crazy mad runner, wanting to be fitter and faster but too busy to do it right. Still, I keep trying.

  • John Monday

    I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty).

    Here are some tips tips on cooking and baking without eggs: Egg Replacements

  • http://www.beachesrunner.com/ Beaches Runner

    John, thanks for your comment. That’s a good point.