Place quinoa in a mini food processor; process 1 minute or until finely ground. Add chopped walnuts to processor; process until smooth.
Place zucchini in a colander, and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10 minutes, tossing occasionally. Press zucchini between paper towels until barely moist.
Combine zucchini, green onions, dill, 1/2 teaspoon pepper, remaining 1/4 teaspoon salt, cheese, and eggs in a large bowl; stir to combine. Sprinkle quinoa mixture over zucchini mixture; stir well to combine.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes. Cook 4 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total.
Combine remaining 1/4 teaspoon pepper, yogurt, cucumber, and garlic in a small bowl. Divide greens evenly among 4 plates. Top each serving with 2 cakes and about 1/4 cup cucumber mixture. Serve immediately.
Even my husband who is not a fan of zucchini gave a thumbs up on these. I have a great little coffee grinder that I only use for herbs that I ground the quinoa in. Worked great. I made the batter up a little ahead and let it meld in the fridge for about 90 minutes. I took the advice of another reviewer and made the yogurt topping more like a ztatziki and I'm so glad I did. Will definitely make again. When you have an abundance of garden zucchinis, this will be a great recipe to keep in mind.
Had a couple issues. First, the quinoa appeared to be ground finely, but upon mixing with zucchini, I saw it was not fine enough (for me and husband, at least). Another reviewer liked the crunch the uncooked quinoa added. I would have preferred it either more finely ground or perhaps slightly cooked. Second, my first batch of cakes would not stay together and stuck to my non-stick pan. I switched to cooking spray and they didn't stick to pan and stayed together with gentle care. The taste was great! Loved the zip of the cheese - I had goat milk feta. The crunch of the quinoa was a little off-putting, but that's just personal taste.
Followed the recipe exactly and these were really good. The quinoa and walnut bound the cakes together perfectly. I used a cucumber yogurt sauce I already had in the house from Trader Joes. My teenage daughter thinks it is "at least 4.5 stars".
I was nervous at first about how loose the batter seemed to be, and like others, that the quinoa didn't g!rind into a more flour-like consistency. But I just kept up with the recipe as written and they turned out delicious! My husband said they reminded him of falafel. That's the kind of crunch the quinoa gives to it. I will definitely make these when my veggy children and grandkids come to visit
I really liked these! Love the little crunch of the quinoa. Don't worry if the quinoa doesn't grind to fine. Dress the greens with lemon, evoo, and Parmesan and add arugula. Also, cut the cucumbers small rather than in slices. I added lemon to The yogurt sauce.
I liked these a lot - my husband wasn't quite as sure. My cakes came out great - I did grind the quinoa a lot more than a minute. For time reasons, I made them ahead or time (not the actual cakes - the batter) and refrigerated it for a couple of hours. That may have helped them stay together and soften the quinoa. The sauce needs help - it needs to be thinner and the cucumber smaller - more like tzatziki sauce or raita. One reader suggested added lemon juice - a good idea. She also suggested dressing the greens with lemon juice and EVOO - another good idea (I did that). They were surprisingly filling. The only thing I served with them was an artisan loaf or whole wheat walnut bread.