Thursday was a gloomy day. The temperatures fogged into mildly pleasing spring weather, and bleak rain drizzled down all day. After the last week or so of working hard to accomplish some goals, I’ve barely been out of the house and our meal consumption has sagged sadly into takeout and quick cans of food. To make up for this, I picked up a sackful of fresh produce mid-week that I vowed to eat to try to keep feeling good.
I decided to take a good break after work and tried out this recipe for quinoa cakes I found online at Canadian Living. It was light and uber-healthy paired with a nice greek salad, and although making the dish was a bit time consuming, we agreed that it was a nice change and filling enough to make a great meat-free dinner any night of the week.
After this burst of energy turned into cooking, eating and washing up, Tyler went out to play a gig and I collapsed into bed with Criminals minds on my laptop and a mug of tea, meaning to catch up on sleep but ended up tossing and turning all night. One week to go!
Quinoa Cakes with Lemon Yogurt Sauce, adapted from Canadian Living
1-1/2 cups (375 mL) quinoa
1-1/2 cups (375 mL) vegetable broth
1/2 cup (125 mL) olive oil
1/2 onion, chopped
3 cloves garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) trimmed fresh spinach
1/4 cup (60 mL) grated parmesan cheese
2 tbsp (30 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
1/4 tsp (1 mL) grated lemon rind
1 tbsp (15 mL) toasted sesame seeds or pine nuts or sliced almonds
Lemon Yogurt Sauce:
1-1/2 cups (375 mL) Balkan-style plain yogurt (I used sour cream)
1/3 cup (75 mL) thinly sliced green onions
1 tbsp (15 mL) lemon juice
1 pinch salt
1 pinch pepper
In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1-1/2 cups (375 mL) water to boil. Reduce heat; simmer, covered, for 15 minutes. Drain in fine sieve; let cool completely in sieve.
Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
Lemon Yogurt Sauce: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper–lined tray. Refrigerate for 1 hour.
In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden, about 8 minutes. Keep warm on baking sheet in 200°F (100°C) oven. Repeat with remaining oil and cakes. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.
Source : Canadian Living Magazine: September 2010