Curried Quinoa Cakes
INGREDIENTS
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For the quinoa cakes
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* 2-2 1/4 cups cooked quinoa or 1 cup organic uncooked quinoa, rinsed and drained and 1 3/4 cups water or stock (cooking it in broth or stock makes it way more flavorful)
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* 3 good-sized garlic cloves, minced
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* 1 small onion, chopped
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* 1 can black beans, rinsed and drained (*optional) – but if you do add them, use Eden Organic since their cans are BPA-free
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* 2-3 big handfuls of spinach, chard or kale leaves, washed, dried and roughly chopped (unless you’re using baby spinach in which case no chopping is necessary)
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* 3 large eggs, beaten (pasture-raised are the best kind if you can get ‘em)
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* 1/3 cup grated Parmesan cheese
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* 1 Tbsp garam masala or curry powder
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* 1/2 Tbsp ground cumin
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* Sea salt and freshly ground black pepper
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* Olive oil (4-5 Tbsps)
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* Breadcrumbs or flour, optional (if your mixture is too loose)
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For the yogurt sauce
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* 1 cup whole milk yogurt
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* 1/2 garlic clove, minced
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* 1/2 small-medium cucumber, peeled and diced (optional – but it gives a nice crunch)
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* 1 large handful of fresh cilantro leaves, washed, dried and chopped
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* 1 small handful of fresh parsley leaves, washed, dried and chopped
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* Sea salt and freshly ground black pepper to taste
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* 1-3 Tbsp milk to thin the sauce, if desired
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Read more: http://www.care2.com/greenliving/curried-quinoa-cakes-with-spinach.html#ixzz2R1ItocmR
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