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 more. 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 >email@example.com 1998 Jan INDEX: Grains, Quinoa, Brunch, Desserts, Elf-Archive Recipe by: Whole Foods Market Posted to Digest eat-lf.v097.n022 by KitPATh
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 25 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 2.5mg||1 %|
|Sodium 860.6mg||30 %|
|Potassium 435.4mg||11 %|
|Total Carbohydrate 29.1g||9 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 26g|
|Protein 7.4g||11 %|
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Calories per serving: 165
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