1 c Quinoa
2 c Water
1 1/2 tb Minced red onion
1/2 ts Minced garlic
2/3 c Grated carrots
2/3 c Grated yellow squash; seeds
-removed
5 oz Chopped spinach; squeeze dry
1 lg Lemon; zest of
4 tb Unbleached flour
1 ts Baking powder
1 Egg
2 ts Salt
1/2 ts Freshly ground black pepper
1 1/2 tb Dill; minced
1/2 ts Canola oil
1 1/2 c Nonfat plain yogurt
2 ts 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 4-inch cake. Bake 10 minutes, flip cakes
over. Bake 10 minutes.
Combine yogurt and lemon juice, serve with cakes. Notes: MAKES 8 four-inch
cakes
Nutritional information per serving (7 oz): 140 calories, 7g protein, 2g
fat (0g saturated), 23g carbohydrates, 27mg cholesterol, 660mg sodium
Exchanges: 1 1/2 breads
SOURCE: Whole Foods Market Communication Team (C) 1995-98.
Yields
8 Servings