Quinoa Garden Cakes with Lemony Yogurt

Quinoa Garden Cakes with Lemony Yogurt

Makes 8 cakes
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.
  • 1 cup quinoa, rinsed and drained
  • 1 1/2 tablespoon 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
  • 1 large lemon, Zest of
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Cooking spray
  • 1 1/2 tablespoon chopped fresh dill
  • 1 1/2 cup plain nonfat yogurt
  • 2 teaspoons lemon juice
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Bring quinoa and 2 cups water 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.

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.
Nutritional Info: 
Per Serving: Serving size: 1 cake, 130 calories (20 from fat), 2g total fat, 25mg cholesterol, 280mg sodium, 23g carbohydrates, (2 g dietary fiber, 3g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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