Quinoa Garden Cakes with Lemony Yogurt

8 Servings

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Quinoa Garden Cakes with Lemony Yogurt Ingredients

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

Instructions for Quinoa Garden Cakes with Lemony Yogurt

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 SOURCE: >Whole Foods Market Communication Team (C) 1995-98. http://www.wholefoods.com/wfm/recipes/gardencakes.html >phannema@wizard.ucr.edu 1998 Jan INDEX: Grains, Quinoa, Brunch, Desserts, Elf-Archive Recipe by: Whole Foods Market Posted to Digest eat-lf.v097.n022 by KitPATh on Jan 20, 1998

Main Ingredient: CakeCuisine: Uncategorized