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Cheesy Artichoke-Spinach Quinoa Cakes with Lemon-Caper Sauce
  • 2 tablespoons olive oil
  • 2 shallots, chopped fine
  • 2 cloves of garlic, minced
  • 6 ounces frozen artichoke hearts, thawed
  • 1 1/2 cups packed fresh baby spinach
  • 2 cups cooked quinoa
  • 1 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 3 tablespoons mayonnaise
  • 1 large egg, lightly beaten
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup low-fat plain greek yogurt (I use Chobani)
  • juice and zest of half a lemon
  • 1 teaspoon capers, drained and chopped
  • salt and pepper
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