Can be a vegetarian main course or a side dish.
- 3/4 cup quinoa, rinsed well
- 3/4 cup vegetable broth
- 1/4 cup olive oil
- 1/4 cup onions, chopped
- 1 clove garlic, minced
- 1/4 tsp salt
- 2 grinds of pepper mill
- 1 1/2 cup fresh spinach
- 1 egg
- 2 tbsp grated parmesan cheese-optional
- 1 tbsp white flour
- 3/4 tsp baking powder
- 1/8 tsp grated lemon rind
- 1 tsp toasted sesame seeds
In a saucepan, bring quinoa, vegetable broth and 1 1/2 cups water to a boil.
Reduce heat, simmer covered for 15 miutes.
Drain in a fine sieve and let cool.
In a frying pan, heat 1 tbsp oil over medium heat.
Add onion, garlic, salt and peper, stirring occasionaly, about 4 minutes.
Add spinach, cook until wilted and no liquid remains, about 3 minutes.
Cool then coarsely chop.
In a large bowl, whisk together eggs, cheese, flour , baking powder and lemon rind.
Fold in quinoa and spinach mixture.
With wet hands, form 16 cakes.
Place on wax paper and refrigerate for 1 hour.
In a frying pan heat 1/2 of the remaining oil over medium heat.
Fry 1/2 the cakes, turning once until golden, about 8 minutes.
Repeat with remaining cakes.