Quinoa Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1-1/2 C Quinoa1-1/2 C Vegetable Broth2 Tbsp Olive oil1/2 Onion (chopped)3 Cloves of Garlic (minced)1/2 tsp Salt1/4 tsp Black Pepper3 C Trimmed Fresh Spinach3 Lrg Eggs1/4 C Light Parmesan Cheese (grated)2 Tbsp All-purpose Flour1-1/2 tsp Baking Powder1/4 tsp Lemon Rind (grated)
1) Rinse quinoa under cold water & drain
2) In sauce, bring quinoa broth, and 1-1/2 C of water to boil.
3) Reduce heat; simmer, covered, for 15 min.
4) Drain and let cool completely
5) Meanwhile, in skillet, heat 1tbsp of olive oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, appx 4 min.
6) Add Spinach; stirring, until wilted and no liquid remains, appx 3 min.
7) Let cool; chop coarsely.
8)In a large bowl, whisk together eggs, parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture.
9) With wet hands. form into 13 cakes; transfer to wax paper-lined tray.
10) Refridgerate for 1hr.
11) In non-stick skillet, heat half the remaining oil over medium heat; fry half the cakes turning once when golden brown, appx 8 min. Keep warm on baking sheet in 200F/100C oven. Repeat with remaining oil and cakes.
Number of Servings: 13
Recipe submitted by SparkPeople user DERICKH79.
2) In sauce, bring quinoa broth, and 1-1/2 C of water to boil.
3) Reduce heat; simmer, covered, for 15 min.
4) Drain and let cool completely
5) Meanwhile, in skillet, heat 1tbsp of olive oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, appx 4 min.
6) Add Spinach; stirring, until wilted and no liquid remains, appx 3 min.
7) Let cool; chop coarsely.
8)In a large bowl, whisk together eggs, parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture.
9) With wet hands. form into 13 cakes; transfer to wax paper-lined tray.
10) Refridgerate for 1hr.
11) In non-stick skillet, heat half the remaining oil over medium heat; fry half the cakes turning once when golden brown, appx 8 min. Keep warm on baking sheet in 200F/100C oven. Repeat with remaining oil and cakes.
Number of Servings: 13
Recipe submitted by SparkPeople user DERICKH79.
Nutritional Info Amount Per Serving
- Calories: 131.5
- Total Fat: 5.0 g
- Cholesterol: 43.5 mg
- Sodium: 311.9 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.7 g
- Protein: 5.4 g
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