QUINOA CAKES WITH LEMON YOGURT SAUCE
These delicate cakes may crumble a bit while being formed, but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites, or three for hungrier folks.
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 16 cakes
Number Of Ingredients 18
Steps:
- 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.
- 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.
- LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
- 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.
- 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.
- Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
- Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.
Nutrition Facts : Calories 165.2, Fat 10.1, SaturatedFat 2.1, Cholesterol 44, Sodium 162.8, Carbohydrate 14.1, Fiber 1.3, Sugar 1.4, Protein 5.1
QUINOA CAKES
Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 12
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium, if overbrowning). Serve with maple syrup and fresh fruit or preserves, if desired.
Nutrition Facts : Calories 73 g, Fat 1 g, Protein 2 g
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