These vegetable-packed baked quinoa cakes are excellent served hot or at room temperature. Make smaller cakes and serve them as appetizers at your next party, if you like.
Mine are not as pretty this time around. My ice cream scooper broke and I have to improvise! They were still delicious!!! I did make some changes to the recipe! Added more veggies to the cakes!
The Ingredients:
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1/2 teaspoon finely chopped garlic
2/3 cup grated carrots
2/3 cup seeded and grated zucchini
1/4 cup alpha sprouts
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup raw cheddar cheese
Zest of 1 large lemon
1/4 cup rice flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Olive Oil
1 1/2 tablespoons chopped fresh dill
1 1/2 cups plain nonfat yogurt
2 teaspoons lemon juice
The Directions:
Bring quinoa and vegetable broth to a boil in a medium pot. Reduce heat to medium low, cover and simmer until liquid is absorbed, 20 to 30 minutes. Set aside off of the heat for 5 minutes, then fluff with a fork and set aside to let cool.
In a large bowl, combine cooked quinoa with garlic, carrots, zucchini, spinach, zest, flour, baking powder, raw cheddar, sprouts, and salt and pepper. Heat a large skillet on the stove. Scoop mixture onto hot pan. Let cook for a minute and then smash down into a patty. Cook for 5 minutes and then flip and cook other side.
Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.
In a large bowl, combine cooked quinoa with garlic, carrots, zucchini, spinach, zest, flour, baking powder, raw cheddar, sprouts, and salt and pepper. Heat a large skillet on the stove. Scoop mixture onto hot pan. Let cook for a minute and then smash down into a patty. Cook for 5 minutes and then flip and cook other side.
Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.
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