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Friday, February 9, 2018
Food For Thought: Quinoa Cakes w/Lemon Yogurt Sauce
I'm always looking to find interesting ways to use this wonder grain because it has everything I'm supposed to be increasing in my body right now: iron, protein, vitamins, fiber and these are gluten free to boot.
I call them 'Quinoa Sliders' but the person I got the recipe from calls them 'Quinoa Cakes'. Either way, they are pure yumminess.
Now, you don't have to pan fry them. You can bake them too. I've done it both ways. It all depends on the crunchy level you are craving at the time.
Also, you can have these with traditional Tahini sauce, the lemon yogurt sauce I will share now, hummus or anything you think would be great.
Ready? OH! And if you come across or have tried your own meals using quinoa, please share. I'd love to see them.
Enjoy the rest of your day!
1 1/2 cups of quinoa
1 1/2 cups of vegetable broth
1/3 cup EVOO (extra virgin olive oil)
Half of an onion (regular, purple or sweet)
3 minced garlic cloves
1/2 tsp of salt
1/4 tsp of pepper
3 cups trimmed fresh spinach
1/4 cup grated Parmesan
2 tbsp flour
1/2 tsp baking powder
1/4 tsp lemon rind
1 tbsp toasted sesame seeds, pine nuts or other nuts you enjoy
First, rinse your quinoa under cold water. Then bring the broth, 1 1/2 cups of water and the quinoa to a boil. Reduce the heat, cover and simmer for about 15 minutes. Drain in a sieve until cooled.
In a pre-heated pan, heat up a tbsp of EVOO the fry the onion, garlic, salt and pepper until the onion has softened...usually about 4-5 minutes. Add the spinach and cook until it's wilted and no liquid remains. Allow to cool, then give it a chop.
In a large bowl, whisk the eggs, cheese, flour, baking powder and lemon. Fold in your quinoa and spinach mixture. Form this into 16 cakes, making sure your hands are wet before so nothing sticks. Keep on bread board or waxed paper lined baking tray and put in the fridge for about an hour to set.
After the hour, heat up have of the remaining EVOO in a heated pan over medium heat and fry the cakes, in small batches, turning once with 2 spatulas until they're golden brown (usually about eight minutes).Keep them warm on a baking sheet in a 200* oven. Repeat until all cakes are done (you may have to add a bit more oil with each batch).
SERVE with your sauce or condiment of choice (check out the recipe for the lemon yogurt sauce below) and sprinkle sesame seeds on top. You can either serve these as sliders, one their own with a nice, leafy salad or just snack on them with the sauce!
Lemon Yogurt Sauce
1 1/2 cups Balkan-style (Greek) plain yogurt
1/3 cup green onion
1 tbsp lemon juice (I usually add more because I LOVE the tang)
Salt and pepper to taste
Stir together all ingredients and keep in the fridge when you put your cakes in there. YUM!