Quinoa Cakes With Lemon Yogurt Sauce

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

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. 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. LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
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. 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. Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
7. Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

quinoa, vegetable broth, olive oil, onion, garlic, salt, pepper, fresh spinach, eggs, parmesan cheese, flour, baking powder, lemon rind, nuts, lemon yogurt sauce, yogurt, green onion, lemon juice, salt

Taken from www.food.com/recipe/quinoa-cakes-with-lemon-yogurt-sauce-435419 (may not work)