• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Quinoa Garden Cakes with Lemony Yogurt

  • Recipe Submitted by on

Category: Grains

 Ingredients List

  • 1 c Quinoa
  • 2 c Water
  • 1 1/2 tb Minced red onion
  • 1/2 ts Minced garlic
  • 2/3 c Grated carrots
  • 2/3 c Grated yellow squash; seeds
  • -removed
  • 5 oz Chopped spinach; squeeze dry
  • 1 lg Lemon; zest of
  • 4 tb Unbleached flour
  • 1 ts Baking powder
  • 1 Egg
  • 2 ts Salt
  • 1/2 ts Freshly ground black pepper
  • 1 1/2 tb Dill; minced
  • 1/2 ts Canola oil
  • 1 1/2 c Nonfat plain yogurt
  • 2 ts Fresh lemon juice


PREP: Rinse quinoa well. Bring quinoa and water to a boil, simmer 20
minutes or until all liquid is absorbed. Cool. Combine all ingredients with
the exception of 1 C yogurt, lemon juice, canola oil. Preheat oven to 400
degrees. Rub oil on cookie sheet. Divide quinoa into 8 balls. Flatten each
ball onto cookie sheet to make a 4-inch cake. Bake 10 minutes, flip cakes
over. Bake 10 minutes.

Combine yogurt and lemon juice, serve with cakes. Notes: MAKES 8 four-inch

Nutritional information per serving (7 oz): 140 calories, 7g protein, 2g
fat (0g saturated), 23g carbohydrates, 27mg cholesterol, 660mg sodium
Exchanges: 1 1/2 breads

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