Photo by Allyson Zea for her blog, Domestic Superhero.
Glade Road Growing will have its first farm share on May 31. JP tells me there will be spinach and green onions and so I created a recipe, which is similar to one on Allyson Zea's blog.
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Serves 4
Ingredients:
2/3 cup raw quinoa
bunch of green onions
several spigs of fresh dill enough to make 4 tablespoons chopped
1 lemon
1 cup Greek yogurt
2 tablespoon extra virgin olive oil
4 cloves garlic
10 ounces fresh spinach (You can also use kale, arugula, chard or a combination.)
2 slice whole grain bread, crumbled into soft crumbs
4 chicken or duck eggs
1/2 # feta cheese
Salt
Black pepper
To make the sauce:
1. Finely chop 4 tablespoons of the green portion of the onions and 4 tablespoons fresh dill.
Reserve 1/2 of the dill for the quinoa cakes. If you have extra dill, do not wash the portion you are
going to store. Just shake the stems loosely and place them in a plastic bag with a piece of paper
towel to absorb and condensation and store in the refrigerator.
2. Squeeze the juice from one lemon and measure out 4 teaspoons and refrigerate the rest in a lidded
jar for another use. Zest the lemon from the peel. You will use 1/2 teaspoon of the zest from the
skin for the cakes. You can dry any remaining zest on a piece of parchment paper and then store
in a small spice jar.
3. Whisk 1 cup plain Greek yogurt and the lemon juice and add in the herbs. Season with salt and
freshly ground pepper.
4. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to
meld.
To make the quinoa cakes:
1. Cook the quinoa by bringing 2 cup of water to a boil. Add the 2/3 cup of raw quinoa and return
to boil. Take off stove and rinse well. Add back in a scant 2 cups of water and return to stove and
bring to a boil. Turn down to low. Cover. Cook 15 minutes. Let stand for five minutes and then
fluff with a fork.
2. While quinoa is cooking, finely chop the white portion of the onions to make 1 cup and the four
cloves of garlic. Heat the oil in a large skillet over medium heat. Add onion and garlic, stirring
often, until softened, about 4 minutes. Chop the spinach and cook, stirring often, until wilted, about
3 minutes. Transfer the mixture to a medium-size bowl.
3. Beat the eggs lightly. Add to bowl with the onions, garlic and spinach mixture, along with the
cooked quinoa. Crumble in the feta cheese and bread crumbs. Stir in the remaining tablespoon of
chopped dill, the 1/2 teaspoon of the lemon zest and 1/2 teaspoon of freshly ground pepper. Let
mixture sit for a few minutes to allow the bread crumbs to absorb the moisture.
4. Preheat oven to 400 degrees F.
5. Line a cookie sheet with parchment paper. Form quinoa mixture into cakes about 2 1/2 inches in
diameter and 1/2 inch thick and place on sheet.
6. Bake for about 20 minutes or until the bottoms are brown. Flip with a spatula and bake for
another five minutes.
7. Serve warm with the lemon-dill sauce.
