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1
In fine sieve, rinse quinoa under cold water, drain well.
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2
In saucepan, bring quinoa, broth and 1 1/2 cups water to boil.
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3
Reduce heat, simmer, covered, for 15 minutes.
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4
Drain in fine sieve, set aside and let cool completely in sieve.
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5
Meanwhile, in skillet, heat 1 tablespoon of the oil over medium heat.
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6
Add onion, garlic, salt and pepper and cook, stirring occasionally, until onion is softened, about 5 minutes.
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7
Stir in spinach and cook, stirring, until wiled and no liquid remains, 3 to 5 minutes.
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8
Let cool enough to handle, coarsely chop the spinach.
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9
For the Lemon Yogurt Sauce:
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10
Combine together yogurt, onions, lemon juice, salt and pepper, stir well.
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11
Put in refrigerator.
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12
In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon zest.
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13
Fold in quinoa and spinach.
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14
With wet hands, form into about 16 mini pancakes.
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15
Transfer to waxed papper-lined tray.
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16
Keep refrigerating for at least 1 hour.
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17
In skillet, heat half of the remaining oil over medium high heat, fry half of the pancakes, turning once with 2 spatulas, until golden, about 8 minutes.
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18
Keep warm on baking sheet in 200 F degree oven.
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19
Repeat with remaining oil and cakes.
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20
Serve with lemon yogurt sauce drizzled and toasted pines sprinkled on top.
