Quinoa Cakes with Lemon Yogurt Sauce

These are really tasty. Crispy on the outside, tender on the inside. And healthy for us too.

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