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| 1 Tasse | Quinoa |
| 2 Tasse | water |
| 1 1/2 Esslöffel | red onion minced |
| 1/2 Teelöffel | garlic minced |
| 2/3 Tasse | carrots grated |
| 2/3 Tasse | Grated yellow squash; seeds removed |
| 5 x ca. 30 g | Chopped spinach; squeeze dry |
| 1 gross | Lemon; zest of |
| 4 Esslöffel | flour unbleached |
| 1 Teelöffel | baking powder |
| 1 | egg |
| 2 Teelöffel | salt |
| 1/2 Teelöffel | black pepper freshly ground |
| 1 1/2 Esslöffel | dill minced |
| 1/2 Teelöffel | canola oil |
| 1 1/2 Tasse | Nonfat plain yogurt |
| 2 Teelöffel | lemon juice fresh |
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Prep: Rinse quinoa well. Bring quinoa and water to a boil, simmer 20 minutes or until all liquid is absorbed. Cool. Combine all ingredients with the exception of 1 C yogurt, lemon juice, canola oil. Preheat oven to 400 degrees. Rub oil on cookie sheet. Divide quinoa into 8 balls. Flatten each ball onto cookie sheet to make a 4-inch cake. Bake 10 minutes, flip cakes over. Bake 10 minutes.
Combine yogurt and lemon juice, serve with cakes. Notes: Makes 8 four-inch cakes
fat (0g saturated), 23g carbohydrates, 27mg cholesterol, 660mg sodium Exchanges: 1 1/2 breads
Index: Grains, Quinoa, Brunch, Desserts, Elf-Archive
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