| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Grains | 8 | Servings | |
INGREDIENTS
| 1 | c | Quinoa |
| 2 | c | Water |
| 1 1/2 | tb | Minced red onion |
| 1/2 | ts | Minced garlic |
| 2/3 | c | Grated carrots |
| 2/3 | c | Grated yellow squash; seeds removed |
| 5 | oz | Chopped spinach; squeeze dry |
| 1 | lg | Lemon; zest of |
| 4 | tb | Unbleached flour |
| 1 | ts | Baking powder |
| 1 | Egg | |
| 2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 1/2 | tb | Dill; minced |
| 1/2 | ts | Canola oil |
| 1 1/2 | c | Nonfat plain yogurt |
| 2 | ts | Fresh lemon juice |
INSTRUCTIONS
PREP: Rinse quinoa well. Bring quinoa and water to a boil, simmer 20 minutes or until all liquid is absorbed. Cool. Combine all ingredients with the exception of 1 C yogurt, lemon juice, canola oil. Preheat oven to 400 degrees. Rub oil on cookie sheet. Divide quinoa into 8 balls. Flatten each ball onto cookie sheet to make a 4-inch cake. Bake 10 minutes, flip cakes over. Bake 10 minutes. Combine yogurt and lemon juice, serve with cakes. Notes: MAKES 8 four-inch cakes Nutritional information per serving (7 oz): 140 calories, 7g protein, 2g fat (0g saturated), 23g carbohydrates, 27mg cholesterol, 660mg sodium Exchanges: 1 1/2 breads SOURCE: >Whole Foods Market Communication Team (C) 1995-98. http://www.wholefoods.com/wfm/recipes/gardencakes.html >phannema@wizard.ucr.edu 1998 Jan INDEX: Grains, Quinoa, Brunch, Desserts, Elf-Archive Recipe by: Whole Foods Market Posted to Digest eat-lf.v097.n022 by KitPATh <phannema@wizard.ucr.edu> on Jan 20, 1998
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