Tuesday, June 22, 2010

quinoa burgers with lemon and dill yogurt sauce

These quinoa burgers are just adapted from a recipe I found on the Whole Foods website. They turned out quite well and the lemon/dill yogurt sauce is just so good.

1 cup quinoa, rinsed and drained 
2 cups water 
1 1/2 tablespoons finely chopped red onion 
1/2 teaspoon finely chopped garlic 
2/3 cup grated carrots 
2/3 cup seeded and grated yellow squash 
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 
Zest of 1 large lemon 
1/4 cup all-purpose flour 
1 teaspoon baking powder 
1 egg 
1/2 teaspoon sea salt 
1/2 teaspoon freshly ground black pepper 
Extra virgin olive oil
1 1/2 tablespoons chopped fresh dill 
1 1/2 cups plain nonfat yogurt 
2 teaspoons lemon juice

Preheat oven to 400°F. Bring quinoa and water to a boil in a medium pot. Reduce heat to medium low, cover and simmer until liquid is absorbed, about 20 to 30 minutes. Set aside off of the heat for 5 minutes, then fluff with a fork and set aside to let cool. 

In a large bowl, combine cooked quinoa with onion, garlic, carrots, squash, spinach, zest, flour, baking powder, egg, salt and pepper. Form mixture into eight (4- to 5-inch) patties and arrange on an oiled baking sheet. Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes. 

Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.

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