Quinoa Cakes with Lemon Dill Sauce – Gluten-free, Vegetarian, Dairy-free

I discovered this recipe on the Canadian Living site and I loved them. Super easy to make and quite light. I made some adjustments to account for my diet so if you want the original recipe (for example for the yogurt sauce I used mayonnaise, and substituted corn flour for wheat flour).

Here goes:

Ingredients

    • 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
    • cloves garlic, minced
    • 1/2 tsp (2 mL) salt
    • 1/4 tsp (1 mL) pepper
    • 3 cups (750 mL) trimmed fresh spinach
    • eggs
    • 1/4 cup (60 mL) grated parmesan cheese (I did not add the cheese)
    • 4 tbsp  corn flour (substituted for flour)
    • 1/2 cup corn meal
    • 1-1/2 tsp (7 mL) baking powder
    • 1/4 tsp (1 mL) grated lemon rind (I used the rind of a whole lemon and it was fantastic)
    • 1 tbsp (15 mL) toasted sesame seeds or pine nuts or slicedalmonds
    • Lemon Yogurt Sauce:
    • 1-1/2 cups (375 mL) Balkan-style plain yogurt (I used 3 heaping tablespoons of mayonnaise)
    • 1/3 cup (75 mL) thinly sliced green onions
    • 3 tbsp finely minced dill
    • 1 tbsp (15 mL) lemon juice (juice of 1 whole lemon)
    • 1 pinch salt
    • 1 pinch pepper

Preparation

 Rinse quinoa under cold water and 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.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.

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. Lightly sprinkle with corn meal on each side. 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.

Lemon Yogurt or Mayo Dill Sauce: Stir together yogurt (or mayo), onions, lemon juice, salt and pepper. Set aside in refrigerator.
I served this with a nice green salad and voila! Delicious.
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2 Comments

Filed under Recipes

2 responses to “Quinoa Cakes with Lemon Dill Sauce – Gluten-free, Vegetarian, Dairy-free

  1. Looks delish!! I just saw this recipe and thought of you 🙂

    http://joythebaker.com/2012/03/gluten-free-asparagus-quiche/

  2. Oh my goodness. That quiche looks delicious. I’m going to give that a try! Thanks for sharing Mrs. Nicole:)

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