Quinoa Garden Cakes with Lemony Yogurt

1 c Quinoa
2 c Water
1 1/2 tb Minced red onion
1/2 ts Minced garlic
2/3 c Grated carrots
2/3 c Grated yellow squash; seeds removed
5 oz Chopped spinach; squeeze dry
1 lg Lemon; zest of
4 tb Unbleached flour
1 ts Baking powder
1 Egg
2 ts Salt
1/2 ts Freshly ground black pepper
1 1/2 tb Dill; minced
1/2 ts Canola oil
1 1/2 c Nonfat plain yogurt
2 ts Fresh lemon juice

Rinse quinoa well. Bring quinoa and water to a boil, simmer 20 minutes or until all liquid is absorbed. Cool. Combine all ingredients with the exception of 1 C yogurt, lemon juice, canola oil. Preheat oven to 400 degrees. Rub oil on cookie sheet. Divide quinoa into 8 balls. Flatten each ball onto cookie sheet to make a 4-inch cake. Bake 10 minutes, flip cakes over. Bake 10 minutes.

Combine yogurt and lemon juice, serve with cakes.

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