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Receta Quinoa Garden Cakes With Lemony Yogurt
by Global Cookbook

Quinoa Garden Cakes With Lemony Yogurt
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Ingredientes

  • 1 c. quinoa
  • 2 c. water
  • 1 1/2 Tbsp. chopped red onion
  • 1/2 tsp chopped garlic
  • 2/3 c. grated carrots
  • 2/3 c. grated yellow squash seeds removed
  • 5 ounce minced spinach squeeze dry
  • 1 lrg lemon zest of
  • 4 Tbsp. unblea ched flour
  • 1 tsp baking pwdr
  • 1 x egg
  • 2 tsp salt
  • 1/2 tsp freshly grnd black pepper
  • 1 1/2 Tbsp. dill chopped
  • 1/2 tsp canola oil
  • 1 1/2 c. nonfat plain yogurt
  • 2 tsp fresh lemon juice

Direcciones

  1. PREP: Rinse quinoa well. Bring quinoa and water to a boil, simmer 20 min or possibly till all liquid is absorbed. Cold. 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 min, flip cakes over. Bake 10 min.
  2. Combine yogurt and lemon juice, serve with cakes. Notes: MAKES 8 four-inch cakes