Quinoa Cakes with Lemon Yogurt Sauce

 Who says cakes can't be delicious AND healthy? After watching CBC's Best Recipes Ever, I just had to try these quinoa cakes! I really am obsessed with quinoa lately and I love stumbling upon different recipes to try. These delicate cakes may crumble a bit while being formed but will firm up during frying. Alongside a leafy green salad, serve two cakes for lighter appetites or three for hungrier folks. While I usually only cook for one, I made the 16 cakes the recipe called for because these cakes can easily be stored in the refrigerator and great for lunches. Enjoy!

 

Ingredients:
Quinoa Cakes
1 1/2 cups quinoa
1 1/2 cups vegetable broth
1/2 cup olive oil (what the recipe calls for, but I don't use nearly that much)
1/2 onion, chopped
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
3 cups trimmed fresh spinach
3 eggs
2 tbsp whole wheat flour
1 1/2 tbsp baking powder
1/4 tsp lemon rind, grated
1 tbsp toasted almonds, sliced (you can buy them pre-toasted and pre-sliced to save time)

Lemon Yogurt Sauce
1 1/2 cups plain greek yogurt (doesn't have to be greek, but that's my preference +extra protein!)
1/3 cup thinly sliced green onions
1 tbsp lemon juice
1 pinch of salt and pepper

Prep:

In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool completely in sieve.

Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.

Lemon Yogurt Sauce: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.

In large bowl, whisk together eggs, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Refrigerate for 1 hour.

In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200 deg F (100&degC) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

Tip: 
Most quinoa you find in the grocery store has been washed and processed before packaging to remove the saponin, the soapy and bitter resin that can remain after harvesting. But because different manufacturers have different processes, it's never a bad idea to give it a rinse yourself before you cook it to ensure you've gotten rid of that bitter taste