Quinoa Cakes With Lemon Yogurt Sauce Recipe

Name: Quinoa Cakes With Lemon Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; LEMON YOGURT SAUCE; 1 1/2 cups balkan-style plain yogurt; 1/3 cup green onion, thinly sliced; 1 tablespoon lemon juice; 1 pinch each salt and pepper

Servings: persons

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
LEMON YOGURT SAUCE
1 1/2 cups balkan-style plain yogurt
1/3 cup green onion, thinly sliced
1 tablespoon lemon juice
1 pinch each salt and pepper

1
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
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
LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
4
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
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
Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
7
Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups quinoa, 1 1/2 cups vegetable broth, 1/2 cup olive oil, 1/2 onion, chopped, and more.

Yes, Quinoa Cakes With Lemon Yogurt Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quinoa Cakes With Lemon Yogurt Sauce

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