Sort ingredients
hooraycookies
QR Code
Listen
Pdf
Whisk together the yogurt, scallions, lemon juice, and 2 tsp dill in a small bowl. Season to taste with salt and pepper. Cover and refrigerate the sauce for at least 1 hour to allow the flavors to meld.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a medium-size bowl.
Add the eggs, quinoa, feta, 1 TBS dill, lemon zest, and ¼ tsp black pepper and mix well. Mix in the bread crumbs and let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.
Wipe out large skillet, and add 1 TBS oil. Heat for a few minutes.
Form quinoa patties about 2 ½ inches in diameter and ½ inch thick. Place the patties in skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per side, and then flip.
Serve warm with lemon-dill yogurt sauce.