Side Pannel
Quinoa Garden Cakes with Lemony Yogurt
Quinoa Garden Cakes with Lemony Yogurt
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
cakes
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
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
cakes
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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