This is a great dish to get some quinoa, a nice little helping of greens, and some pumpkin seed meal. Pumpkin seed meal is made by grinding pumpkin seeds in a spice grinder. Flax seed meal, made the same way, can be substituted for the pumpkin seed meal.

Makes 6 - 8 patties

Quinoa Potato Cakes Florentine:

• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1/2 onion, finely diced
• 1/2 leek, sliced horizontally into thin slices
• 2 tablespoons orange juice
• 1 large russet potato, baked until soft
• 1/3 cup Gruyère cheese
• 1 cup baby spinach leaves (or Swiss chard or kale)
• 1 teaspoon kosher salt
• 1/2 teaspoon dry mustard powder
• 1/8 teaspoon nutmeg
• 1 egg, whisked
• 2 tablespoons pumpkin seed meal
• Olive oil

1. Spoon the baked potato out of the skins. Combine all the ingredients in a large bowl until the egg is completely incorporated.
2. Form small potato cakes.Heat olive oil in a large skillet over medium heat, and sauté the potato cakes until lightly browned, about 4 minutes per side. Serve over a salad, topped with the Mustard Yogurt Sauce.

Mustard Yogurt Sauce:

• 2 tablespoons Greek yogurt
• 1 tablespoon mustard
• Squeeze of lemon juice, to taste
• Salt, to taste
• Pinch cayenne (optional)

Whip together all the ingredients with a fork until completely blended. Chill until read to serve.