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Ingredients

1 cup quinoa, rinsed and drained
2 cups water
1 1/2 tablespoons 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 squeezed dry
Zest of 1 large lemon
1/4 cup all-purpose flour
1 teaspoon baking powder
1 egg
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 1/2 tablespoons chopped fresh dill
1 1/2 cups plain nonfat yogurt
2 teaspoons lemon juice

Description

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.

Wholefoods