Quinoa Cakes

1. Place quinoa in a large bowl and cover with filtered water. Soak overnight in a warm spot in your kitchen.

2. The next day (ok to wait until dinner time), rinse the quinoa well under running water using a fine mesh colander until the rinse water runs clear.

3. Place soaked quinoa and broth in a saucepan over medium high heat and bring to a boil.

4. Reduce heat to low and cover for about 10 minutes or until the liquid is completely absorbed.

5. Remove from heat and fluff with a fork. You can also cook the quinoa in a rice cooker, if you prefer.

6. Preheat oven to 400F.

7. Peel and mince onion. Peel carrot. Grate carrot and squash. Zest lemons. Defrost frozen spinach.

8. Squeeze as much excess liquid as possible from the spinach and grated squash. Chop the spinach.

9. In a large bowl, mix cooked quinoa and the rest of the ingredients until well combined.

10. Divide mixture into portions to make palm-sized patties.

11. Bake on a baking sheet lined with parchment paper for 12 minutes, flip patties, and cook for another 12 minutes before serving.