Quinoa Cakes With Lemon Yogurt Sauce Recipes

ZUCCHINI QUINOA CAKES

Steps:

• For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
• Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
• In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
• Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
• For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
• Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
• To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.

QUINOA CAKES WITH LEMON YOGURT SAUCE

Steps:

• In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1 1/2 cups water to boil. Reduce heat; simmer, covered for 15 minutes. Drain in fine sieve; let cool completely in sieve.
• Meanwhile, in skillet, heat 1 tablespoons 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.
• LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
• In large bowl, whisk together egg, 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. 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 brown, about 8 minutes.
• Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
• Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

ANGEL FOOD CAKE WITH LEMON HONEY YOGURT SAUCE

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
• Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
• Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
• Sprinkle the flour over the egg white mixture.
• Using a spatula, carefully fold in the flour until incorporated.
• Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
• Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
• Invert the pan on a wire rack to cool completely, about 1 hour.
• For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
• Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
• Cut into slices and drizzle with the sauce.