Mini Quinoa Pancakes with Lemon Yogurt Sauce (#1118)

Serves
Ready
9
56
Minutes
Prep
Cook
20
Minutes
36
Minutes
Categories
Appetizers Vegetarian Healthy
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Ingredients

  • 1 1/2 cups Quinoa
  • 1 1/2 cups Stock vegetable
  • 1/2 cup Olive Oil or other vegetable oil
  • 1/2 Onions chopped
  • 4 cloves Garlic minced, or as needed
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 3 cups Spinach fresh and tough stems trimmed
  • 3 large Eggs
  • 4 tablespoons Parmesan Cheese
  • 2 tablespoons All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Lemon Zest grated
  • 1 Tbsp Pine Nuts toasted, or sesame seeds

Lemon Yogurt Sauce

  • 1 2/3 cups Plain Yogurt prefer low-fat
  • 1/2 cup Scallions, Spring Or Green Onions thinly sliced
  • 1 Tbsp Lemon Juice prefer fresh
  • 1 pinch Salt And Black Pepper

Directions

  1. In fine sieve, rinse quinoa under cold water, drain well.
  2. In saucepan, bring quinoa, broth and 1 1/2 cups water to boil.
  3. Reduce heat, simmer, covered, for 15 minutes.
  4. Drain in fine sieve, set aside and let cool completely in sieve.
  5. Meanwhile, in skillet, heat 1 tablespoon of the oil over medium heat.
  6. Add onion, garlic, salt and pepper and cook, stirring occasionally, until onion is softened, about 5 minutes.
  7. Stir in spinach and cook, stirring, until wiled and no liquid remains, 3 to 5 minutes.
  8. Let cool enough to handle, coarsely chop the spinach.
  9. For the lemon yogurt sauce:
  10. Combine together yogurt, onions, lemon juice, salt and pepper, stir well.
  11. Put in refrigerator.
  12. In large bowl, whisk together eggs, parmesan cheese, flour, baking powder and lemon zest.
  13. Fold in quinoa and spinach.
  14. With wet hands, form into about 16 mini pancakes.
  15. Transfer to waxed papper-lined tray. Keep refrigerating for at least 1 hour.
  16. In skillet, heat half of the remaining oil over medium high heat, fry half of the pancakes, turning once with 2 spatulas, until golden, about 8 minutes.
  17. Keep warm on baking sheet in 200 f degree oven.
  18. Repeat with remaining oil and cakes.
  19. Serve with lemon yogurt sauce drizzled and toasted pines sprinkled on top.
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