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Quinoa Cakes With Lemon Yogurt Sauce

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Ingredients

Adjust Servings:
1 1/2 cups quinoa
1 1/2 cups vegetable broth
1/2 cup olive oil
1/2 onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fresh spinach, trimmed
3 eggs
1/4 cup parmesan cheese, grated
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon lemon rind
1 1 tablespoon pine nuts or 1 tablespoon sliced almonds, toasted

Nutritional information

165.2
Calories
91 g
Calories From Fat
10.1 g
Total Fat
2.1 g
Saturated Fat
44 mg
Cholesterol
162.8 mg
Sodium
14.1 g
Carbs
1.3 g
Dietary Fiber
1.4 g
Sugars
5.1 g
Protein
1143g
Serving Size

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Quinoa Cakes With Lemon Yogurt Sauce

Features:
  • Gluten Free
Cuisine:

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.

  • 55 min
  • Serves 3
  • Easy

Ingredients

Directions

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Quinoa Cakes With Lemon Yogurt Sauce, 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 , 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


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Steps

1
Done

In Fine Sieve, Rinse Quinoa Under Cold Water; Drain. in Saucepan, Bring Quinoa, Broth and 1 1/2 Cups Water to Boil. Reduce Heat; Simmer, Covered For 15 Minutes. Drain in Fine Sieve; Let Cool Completely in Sieve.

2
Done

Meanwhile, in Skillet, Heat 1 Tablespoons 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.

3
Done

Lemon Yogurt Sauce: Stir Together Yogurt, Onions, Lemon Juice, Salt and Pepper. Set Aside in Refrigerator.

4
Done

in Large Bowl, Whisk Together Egg, 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.

5
Done

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 Brown, About 8 Minutes.

6
Done

Keep Warm on Baking Sheet in 200f Oven. Repeat With Remaining Oil and Cakes.

7
Done

Serve Drizzled With Lemon Yogurt Sauce and Sprinkled With Sesame Seeds.

Avatar Of Amelia Rodriguez

Amelia Rodriguez

Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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