Quinoa Garden Cakes with Lemony Yogurt
"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...."
INGREDIENTS
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1 cup quinoa, rinsed and drained 2 cups water 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 squeez
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1 cup quinoa, rinsed and drained
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2 cups water
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1 1/2 tablespoon finely chopped red onion
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1/2 teaspoon finely chopped garlic
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2/3 cup grated carrots
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2/3 cup seeded and grated yellow squash
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1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
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Zest of 1 large lemon
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1/4 cup all-purpose flour
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1 teaspoon baking powder
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1 egg
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1/2 teaspoon sea salt
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1/2 teaspoon freshly ground black pepper
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Cooking spray
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1 1/2 tablespoon chopped fresh dill
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1 1/2 cup plain nonfat yogurt
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2 teaspoons lemon juice
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