Quinoa is a seed that cooks like a grain. And because it's high in protein it makes a great substitute for rice or couscous.
| 1⁄2 | c | finely chopped onion |
| 2 | tbsp | olive oil |
| 1 1⁄2 | c | Quinoa |
| 1⁄3 | c | white wine |
| 3 | c | vegetable broth |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄4 | c | cilantro |
| 6 | tbsp | grated Parmigiano Reggiano cheese |
| 1 | egg (beaten) | |
| 1 1⁄2 | c | Panko |
| 2 | tbsp | canola oil for frying |
| Salt and pepper to taste |
Heat oil in heavy frying pan over medium heat, fry onions until translucent.
Add quinoa, stir until quinoa is coated with oil.
Add wine stir until absorbed add broth 1/3 at a time.
Make sure broth is absorbed before adding more.
About 20 minutes total cooking time.
Remove from heat and add yogurt, cilantro, cheese and salt and pepper to taste.
Spread quinoa on a baking sheet to cool completely.
Place egg in a bowl and panko in another bowl.
When quinoa is cooled form into 12 3-inch round cakes, roll in egg and then in panko.
Brush pan with canola oil and fry on low heat until all sides of cake are golden brown.
Repeat for remaining cakes brushing on more oil as needed.
Serve with Yogurt Béarnaise and Spinach Casserole.