Category Archives: quinoa

quinoa cakes with cucumber yogurt sauce


quinoa cakes

1 cup quinoa (rinse if needed)
2 eggs
1/4 all-purpose, whole wheat, or any gluten-free flour
3 Tbsp tahini, almond butter, or peanut butter
1 Tbsp red or white wine vinegar
1 package (10 ounces) frozen spinach or kale, thawed and squeezed dry
1 cup finely grated sweet potato (about 1 small one)
1/4 cup finely diced onion
2 garlic cloves, minced
1 tsp salt
A pinch of freshly ground black pepper or cayenne pepper
Olive oil, for the baking sheet

cucumber yogurt sauce

1/2 medium English cucumber or 3 mini cucumbers, seeded and finely diced
1 cup Greek Yogurt (whole or low fat)
1 Tbsp fresh lemon juice
2 Tbsp finely diced red onion or shallot
1 Tbsp finely chopped fresh chives, dill, or mint
Salt and freshly ground black pepper


Start the quinoa cooking immediately so it can cook while you are preparing the other ingredients. Combine the quinoa and 3 cups of water in a pot and boil it until it is soft, about 20 minutes. Drain it well.

Transfer the quinoa to your favorite mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic, salt, and pepper. Stir, knead, and smooth all the ingredients together until they are one tight-knit family. Cover and refrigerate for 30 minutes if you have time.

Preheat the oven to 400°F with the rack in the middle. Oil a baking sheet.

To shape the cakes, first wet your hands. for each patty, scoop up 3 or 4 tablespoons of the mixture with your hands and form a 1/2-inch-thick patty, firmly patting it so it stays together (loosie-goosies will fall apart). Arrange the patties on the baking sheet.

Bake until the cakes are lightly browned and crisp, flipping them over once halfway through the baking time, about 25 minutes. Serve warm with cucumber yogurt sauce.

Make the sauce: Wrap the cucumber in a clean kitchen towel or cheesecloth and squeeze out the moisture. combine the cucumber with the yogurt, lemon juice, onion, and herbs in a bowl. Season with salt and pepper to taste. Serve right away or store in the fridge for up to 2 days.

other suggestions: add chopped nuts, sun-dried tomatoes, crumbled feta cheese, and/or chopped parsley, dill, or cilantro.

nutritional information: not available.

yield: 4-6 servings (serving size: 2-3 cakes)
time: 45 minutes ( plus 30 minutes prep)
source: The Family Cooks, p. 194

quinoa, corn, and tomato salad with chive-infused olive oil


1 1/2 cups water (or broth)
1 cup uncooked quinoa
1 cup fresh corn kernels (about 2 ears) or frozen corn (we use Trader Joe’s frozen roasted corn)
1 cup cherry tomatoes, halved
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons Chive-Infused Oil (recipe below) 2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 garlic clove, minced


Combine 1 1/2 cups water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Remove from heat; let stand 10 minutes. Fluff with a fork.

Combine quinoa, corn, tomatoes, and parsley in a medium bowl. Combine Chive-Infused Oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss well to coat. Let stand 10 minutes before serving.

nutritional information
Calories: 179(34% from fat); Fat: 6.7g (sat 0.7g,mono 4.1g,poly 1.3g); Protein: 5.2g; Cholesterol: 0.0mg; Calcium: 20mg; Sodium: 145mg; Fiber: 2.4g; Iron: 2.2mg; Carbohydrates: 26.1g

yield: 6 servings (serving size = 2/3 cup)
time: not available
source: Lia Huber, Cooking Light, AUGUST 2007