Tag Archives: Quinoa

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.

2 Comments

Filed under Recipes

Quinoa and Toasted Pecan Salad with Herbs

I’m on a bit of a quinoa tare right now. I found this recipe on About Food and it is delicious!

  • 2 cups quinoa, cooked (I added a veggie cube to the quinoa when it was cooking)
  • 1/2 cup pecans (pine nuts or almonds may be substituted) ( I actually toasted almonds and pecans)
  • 3 tbsp fresh mint, chopped
  • 1/2 cup fresh parsley, chopped
  • 3 scallions (green onions), chopped
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp garlic salt
  • salt and pepper, to taste

Preparation:

In a large bowl, combine the cooked quinoa, nuts, parsley and mint.In a separate bowl, whisk together the olive oil, lemon juice and garlic salt, then pour over quinoa. Gently toss this dressing over the quinoa. Season with salt and peppa.Chill for at least 15 minutes before serving to let the flavors blend. Toss again before serving

I served this with this.

1 Comment

Filed under Recipes, Salads and Main Courses