Quinoa Cakes With Spinach and Sun-Dried Tomatoes

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup sun-dried tomato packed in oil, drained, patted dry and coarsely chopped, plus 1 tablespoon of their oil
  • 4
    green onions, trimmed and finely chopped (white and green parts)
  • 4
    garlic cloves, minced
  • 2
    cups water
  • 1
    cup pre-rinsed quinoa
  • 1
    teaspoon sea salt
  • 2
    slices hearty white bread
  • 1
    large egg plus 1 large egg yolk, beaten together
  • 12
    teaspoon finely grated lemon zest plus 2 teaspoons juice (from 1 lemon)
  • 2
    ounces Baby Spinach, chopped (2 cups)
  • 2
    ounces parmigiano-reggiano cheese, grated (1 cup)
  • 2
    tablespoons vegetable oil, divided
  • 12
    cup plain Greek yogurt, for serving
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DIRECTIONS

  • Line a rimmed baking sheet with parchment paper.
  • Heat the tablespoon of oil from the sun-dried tomatoes in a large saucepan over medium heat. Once the oil shimmers, add the green onions and cook until softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the water, quinoa and salt. Once the water starts bubbling, cover, reduce the heat to medium-low and cook until the quinoa is tender, 16 to 18 minutes.
  • Remove from the heat and let the quinoa sit, covered, until the liquid is fully absorbed, about 10 minutes. Transfer the quinoa to a large bowl and let it cool for at least 15 minutes.
  • Meanwhile, tear the bread into large pieces. Pulse them in a food processor about 10 times, or until coarsely ground. Add the beaten 1 egg plus 1 yolk and the lemon zest; pulse about 5 times, or just until the mixture comes together. Transfer to the bowl with the cooled quinoa and stir it in, along with the sun-dried tomatoes, lemon juice, spinach and cheese, until thoroughly combined.
  • To divide the mixture into 8 equal portions, use a spatula to first press it evenly into the bowl, then "cut" it into 8 wedges, scooping each one out as you work.) Pack each portion firmly to form a 1/2-inch-thick cake that's about 3 1/2 inches wide. Arrange them on the lined baking sheet as you work. Cover and refrigerate the cakes for at least 1 hour, and up to 24 hours.
  • Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-low heat. Gently lay in 4 of the cakes and cook until well-browned on the first sides, 5 to 7 minutes. Use a flexible spatula to gently turn them over; cook until golden brown on the second sides, 5 to 7 minutes.
  • Transfer them to a serving platter and tent with aluminum foil (to keep them warm). Return the skillet to medium-low heat and repeat with the remaining 1 tablespoon vegetable oil and remaining 4 cakes.
  • Serve with yogurt dolloped on top, or on the side.
  • Note:  excellent served cold, too.
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