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quinoa stock vegetable olive oil onions garlic salt black pepper eggs Parmesan flour baking powder lemon zest grated nuts yogurt scallions lemon juice prefer salt
Viewed: 24 - Published at: 6 years agoIngredients
- 1 1/2 cups quinoa
- 1 1/2 cups stock vegetable
- 1/2 cup olive oil or other vegetable oil
- 1/2 each onions chopped
- 4 cloves garlic minced, or as needed
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 3 cups spinach fresh and tough stems trimmed
- 3 large eggs
- 4 tablespoons parmesan, parmigiano-reggiano cheese, grated
- 2 tablespoons flour, all-purpose
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon lemon zest grated
- 1 tablespoon pine nuts toasted, or sesame seeds
- 123 cups yogurt, plain prefer low-fat
- 1/2 cup scallions, spring or green onions thinly sliced
- 1 tablespoon lemon juice prefer fresh
- 1 pinch salt and black pepper
Method
- In fine sieve, rinse quinoa under cold water, drain well.
- In saucepan, bring quinoa, broth and 1 1/2 cups water to boil.
- Reduce heat, simmer, covered, for 15 minutes.
- Drain in fine sieve, set aside and let cool completely in sieve.
- Meanwhile, in skillet, heat 1 tablespoon of the oil over medium heat.
- Add onion, garlic, salt and pepper and cook, stirring occasionally, until onion is softened, about 5 minutes.
- Stir in spinach and cook, stirring, until wiled and no liquid remains, 3 to 5 minutes.
- Let cool enough to handle, coarsely chop the spinach.
- For the Lemon Yogurt Sauce:
- Combine together yogurt, onions, lemon juice, salt and pepper, stir well.
- Put in refrigerator.
- In large bowl, whisk together eggs, Parmesan cheese, flour, baking powder and lemon zest.
- Fold in quinoa and spinach.
- With wet hands, form into about 16 mini pancakes.
- Transfer to waxed papper-lined tray.
- Keep refrigerating for at least 1 hour.
- 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.
- Keep warm on baking sheet in 200 F degree oven.
- Repeat with remaining oil and cakes.
- Serve with lemon yogurt sauce drizzled and toasted pines sprinkled on top.
