Monday, April 2, 2012

Quinoa-Zucchini Cakes with Feta Yogurt Sauce

quinoa zucchini cakes with feta yogurt sauce

By now you may have noticed that I love quinoa (exhibit 1, exhibit 2).  Like the kale bandwagon, I'm inviting you all to join me on the quinoa bandwagon if you haven't already!  I think you'll like the ride ahead.   Especially if you start with these little quinoa-zucchini cakes.  They look a bit like a crab cake, but they are vegetarian and packed with protein. I had a feeling that the quinoa cakes would turn out well, and they definitely surpassed my expectations.  The cakes are crunchy and the tangy feta yogurt sauce is a perfect complement to them.  The best part is that these are filling enough to serve as a meal (I had 3 cakes).  If you feel like you'll still be hungry, add a green salad.  Now go make them!  I know you want to!

Quinoa-Zucchini Cakes
Makes 12 cakes
Takes 40 minutes

2 cups cooked quinoa (about 1 cup dry, I used red quinoa)
1 cup zucchini, grated
1/3 cup Italian breadcrumbs
1/3 cup Parmesan cheese
1 tablespoon chives, chopped
2 cloves garlic, minced
Salt and pepper
1 teaspoon dried basil (or 1 tablespoon fresh basil)
2 eggs
2 tablespoons olive oil, plus more as needed

Cook the quinoa according to the directions.  When it is done cooking, fluff it with a fork, then let it cool slightly.

Mix the quinoa with the grated zucchini (drain it a bit if you need to, to make sure it isn't too wet), breadcrumbs, cheese, chives, garlic, and basil.  Season with salt and pepper and taste.  Beat the eggs slightly, then add the eggs to the quinoa mixture.  Stir to combine.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat.  Using a 1/4 cup measuring cup, scoop out the quinoa mixture.  Pat it down slightly and then place it into the skillet.  Cook for 3 minutes per side.

Feta Yogurt Sauce

1/2 cup fat-free Greek Yogurt
1/3 cup feta, crumbled
1 tablespoon chives, chopped
1 teaspoon lemon zest
2 teaspoons lemon juice
Salt

Stir together the sauce ingredients.  Serve with the quinoa-zucchini cakes!


Source: Cakes adapted from Super Fancy Chef, sauce from Bon Appetit

9 comments:

  1. Nice...I imagine this are a lover calorie option also.

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  2. Yum! I just jumped on the quinoa bandwagon and I've been making it like crazy lately, never as cakes though! This has to be next on my list! The seasonings sound awesome and same with the feta yogurt sauce :)

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    1. Thanks Kristina. They are a fun change from quinoa salads, which is pretty much all I had previously made with quinoa.

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  3. These may change my mind about quinoa. I'd have to change the cheese though, not a fan of feta. Which is odd considering I used to work in a greek restaurant. I wonder what this would taste like with some salmon.

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    1. I'm sure these would be good with lots of different types of sauces. They are also good all alone though too! And I'm sure they'd be lovely with some salmon. Speaking of which it's been ages since I've had salmon cakes!

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  4. Wow - what a creative and successful implementation of quinoa! These are like a healthier, interesting alternative to crabcakes. Very well done!

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  5. YUM! I've seen a bunch of different recipes for quinoa cakes floating around recently, but this one is hands down my favorite!! Love the sauce you paired with it.

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  6. These are absolutely heavenly!!!! Thank you!!!

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