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Quinoa Cakes with Lemon Yogurt Sauce
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| 1 1/2 cups | quinoa |
| 1 1/2 cups | vegetable broth |
| 1/2 cup | olive oil |
| Half an onion, chopped | |
| 3 cloves | garlic, minced |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 3 cups | fresh spinach |
| 3 | eggs |
| 1/4 | grated parmesan cheese |
| 2 tbsp | all-purpose flour |
| 1 1/2 tsp | baking powder |
| 1/4 tsp | grated lemon rind |
| 1tbsp | toasted sesame seeds |
| pine nuts, alternative | |
| sliced almonds, alternative | |
| Lemon Yogurt Sauce | |
| 1 1/2 cups | Balkan style plain yogurt |
| 1/3 cup | thinly sliced green onions |
| 1 tbsp | lemon juice |
| Pinch | salt |
| Pinch | pepper |
In fine sieve, since quinoa under cold water; drain. In saucepan bring quinoa, broth and 1 1/2 cups of water to boil. Reduce heat; simmer, covered for 15 min. Drain in fine sieve; let cool completely in sieve.
Meanwhile, in skillet, heat 1 tbsp of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 mins. Add spinach; cook stirring until wilted and no liquid remains, about 3 mins. Let cool; coarsely chop.
Lemon Yogurt Sauce: stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
In large bowl, wisk 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 non-stick skillet, heat half of the remaining oil over medium high heat; fry half of the cakes, turning with 2 spatulas, until golden brown, about 8 mins. Keep warm on baking sheet in 200 degree F oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon yogurt sauce and sprinkled with sesame seeds.
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