Recipe - Quinoa Garden Cakes With Lemony Yogurt

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

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 4inch cake. Bake 10 minutes, flip cakes
over. Bake 10 minutes.

Combine yogurt and lemon juice, serve with cakes. Notes: MAKES 8 fourinch
cakes

Nutritional information per serving (7 oz): 140 calories, 7g protein, 2g
fat (0g saturated), 23g carbohydrates, 27mg cholesterol, 660mg sodium
Exchanges: 1 One half breads

SOURCE: Whole Foods Market Communication Team (C) 199598.
http://www.wholefoods.com/wfm/recipes/gardencakes.html
phannema@wizard.ucr.edu 1998 Jan

INDEX: Grains, Quinoa, Brunch, Desserts, ElfArchive

Recipe by: Whole Foods Market

Posted to Digest eatlf.v097.n022 by KitPATh phannema@wizard.ucr.edu on
Jan 20, 1998