Category: recipes
Ingredients:
- 1.5 cups quinoa
- 1.5 cups vegetable broth
- ½ cup olive oil
- 1 medium onion chopped finely
- 6 cloves garlic minced
- salt & pepper to taste
- 3 cups fresh spinach or 1 pkg frozen thawed and drained
- 3 eggs
- ¼ cup grated parmesan
- 2 TBSP all purpose flour
- 1 ½ tsp baking pwd
- ¼ tsp grated lemon rind
- 1 TBSP toasted sesame seeds, pine nuts or almonds
Lemon Yogurt Sauce:
- 1.5 cup Balkan style plain yogurt
- ½ cup chopped green onion
- 1 TBSP lemon juice
- 1 tsp dill
- salt & pepper to taste
Preparation:
- Rinse quinoa well with cold water with a fine sieve. Place in a sauce pan with veggie broth, bring to a boil, reduce to simmer and cook covered for 15 minutes – liquid should be absorbed at this point. Place in a large bowl, fluff with fork and let cool.
- Heat 1 TBS oil in skillet, fry onion, garlic and season with salt & pepper, stirring occasionally until onions are soft. Add spinach, cook stirring until wilted and no liquid remains. Let cool and then coarsely chop.
- Mix yogurt, lemon, salt & pepper, dill & onion in a bowl, whisk and set aside in fridge.
- Whisk together eggs, cheese, flour, baking powder, toasted nuts or seeds and lemon rind. Fold into quinoa and add in onion & spinach mixture. Mix well.
- With wet hands form into patties and place on waxed paper lined tray and cool in fridge for 1 hour.
- In a non-stick skillet heat remaining oil as needed and sauté patties over medium high heat turning once until golden on both sides ~ 8 minutes in total.
- Keep warm in oven set on low. Serve drizzled with yogurt sauce or with sauce on the side.