Quinoa Cakes With Lemon Yogurt Sauce

• quinoa↗1 1⁄2 cups
• vegetable broth↗1 1⁄2 cups
• olive oil↗1⁄2 cup
• onion, chopped↗1⁄2
• garlic cloves, minced↗3
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• fresh spinach, trimmed↗3 cups
• eggs↗3
• parmesan cheese, grated↗1⁄4 cup
• all-purpose flour↗2 tablespoons
• baking powder↗1 1⁄2 teaspoons
• lemon rind↗1⁄4 teaspoon
• pine nuts or sliced almonds, toasted↗1 tablespoon
• LEMON YOGURT SAUCE
• cups balkan-style plain yogurt↗1 1⁄2
• cup green onion, thinly sliced↗1⁄3
• tablespoon lemon juice↗1
• pinch each salt and pepper1

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.

4. 4

   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.

5. 5

   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.

6. 6

   Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.

7. 7

   Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.