Quinoa Croquettes With Cilantro Yogurt Sauce
Cilantro Yogurt Sauce
1 large bunch cilantro, stemmed
1/4 cup low-sodium soy sauce
1/4 cup ume plum vinegar
1 small white onion, quartered
2 cups plain yogurt
1/3 cup olive oil
1 cup quinoa, washed thoroughly
1 medium carrot, peeled and coarsely grated
1 small zucchini, coarsely grated
1 scallion, finely chopped
1 teaspoon garlic powder
1 teaspoon salt
6 sprigs parsley, minced
1 large egg
1/4 cup all-purpose flour
1. Pulse cilantro, soy sauce, vinegar, and onion in a blender or food processor until smooth. Stop the motor and add yogurt and olive oil. Blend until creamy. Transfer to a lidded container, and refrigerate for at leat 1 hour. Recipe makes double the amount of sauce per serving.
2. Combine quinoa with 2 cups water in a small pot and bring to a boil. Lower hear, cover, and simmer for 15 minutes, until water is completely absorbed. Remove from heat and transfer to a medium bowl to cool.
3. When cool, add carrot, zucchini, scallion, garlic powder, salt, pasley, egg, and flour. Mix well. Using your hands, form a mixture into patties about 1/2-inch thick and 2 inches in diameter.
4. Heat oil in a large skillet over medium heat. Working in batches, law 5 to 6 quinoa cakes in the pan, and cook for about 3 to 4 minutes. When golden, turn over and cook until the second side is golden. (Chick by lifing up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan.
5. Remove cakes from pan and place on a plate lined with a clean, recucled brown paper bag. Serve hot, drizzled with Cilantro Yogurt Sauce.
Nutritional analysis: 258 calories; 11 g fat; 2 g saturated fat; 38 mg cholesterol; 10 g proetin; 30 g carbohydrates; 3 g fiber; 1,483 sodium