1 1/2 c. quinoa
3 c. vegetable broth (or chicken broth)
1/2 c. olive oil
Half an onion, chopped
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper
3 c. trimmed fresh spinach
3 eggs
1/2 c. grated parmesan cheese, or cheese substitute
2 Tbs. Panko
1 1/2 t. baking powder
1/4 t. grated lemon rind
1 Tbs. toasted sesame seads, pine nuts, or slivered almonds
LEMON YOGURT SAUCE:
1 1/2 c. Balkian style plain yogurt
1/2 c. thin sliced green onions
1 Tbs. lemon juice
pinch each of salt and pepper
Bring quinoa, broth and water to boil. Reduce heat; simmer, covered for 15 minutes and cook until all broth is absorbed.
Meanwhile, heat 1 Tbs. oil in skillet and fry onion, garlic, salt and pepper, stirring occasionally, unitl onion is softened. Add spinach; cook until wilted. Let cool and coursely chop.
Whisk eggs, cheese, Panko, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into burger-sized patties. Transfer to wax paper-lined tray, and refrigerate for 1 hour.
In nonstick skillet, heat half of remaining oil over medium-high heat; fry half of the patties, turning once with 2 spatulas, until golden. Keep warm on baking sheet in 200 oven. Repeat with remaining oil and patties. Serve drizled with Lemon Yogurt Sauce and sprinkled with sesame seeds/nuts.
Adapted from: The Vegetarian Collection: Creative Meat-Free Dishes that Nourish & Inspire by Alison Kent & The Canadian Living Test Kitchen
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