I’m taking full advantage of having my own lovely kitchen and loads of recipes at my fingertips after my 4 month cooking hiatus abroad. With my chef hat back on now, I decided to try a new recipe that I found through Whole Foods: “quinoa garden cakes.”
The ingredients list:
1 cup quinoa, rinsed and drained
2 cups water
1 1/2 tablespoons finely chopped red onion
1/2 teaspoon finely chopped garlic
2/3 cup grated carrots
2/3 cup seeded and grated yellow squash
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
Zest of 1 large lemon
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
1 1/2 cups plain nonfat yogurt
2 teaspoons lemon juice
Steps to creation:
Preheat oven to 400°F. In a large bowl, combine cooked quinoa with onion, garlic, carrots, squash, spinach, zest, flour, baking powder, egg, salt and pepper. Form mixture into eight (4- to 5-inch) patties and arrange on an oiled baking sheet. Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.
Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.
I used some blended tofu instead of the egg, something I noticed in another veggie burger recipe. I also used fresh spinach and added some collard greens that I had.
The verdict: scrumptious success