| 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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