Quinoa Garden Cakes with Lemony Yogurt

By kylaroy7

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 1/2 tablespoon finely chopped red onion
• 1/2 teaspoon finely chopped garlic
• 2/3 cup grated carrots
• 2/3 cup seeded and grated yellow squash
• 1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• Zest of 1 large lemon
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 egg
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 1/2 tablespoon chopped fresh dill
• 1 1/2 cup plain nonfat yogurt
• 2 teaspoons lemon juice

Details

Servings 8
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method:

Bring quinoa and water to a boil in a medium pot. Reduce heat to medium low, cover and simmer until liquid is absorbed, 20 to 30 minutes. Set aside off of the heat for 5 minutes, then fluff with a fork and set aside to let cool.

Preheat oven to 400°F. In a large bowl, combine cooked quinoa with onion, garlic, carrots, squash, spinach, zest, flour, baking powder, egg, salt and pepper. Form mixture into eight (4- to 5-inch) patties and arrange on an oiled baking sheet. Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.

Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.