Zesty Herb Quinoa Patties with Lemon Dill Yogurt Sauce

Ingredients

• •1 cup quinoa, uncooked
• •2 cups water
• •1/4 teaspoon salt
• •1/2 cup breadcrumbs
• •1/2 cup grated Parmesan cheese
• •2 large eggs, beaten
• •1/3 cup chopped parsley
• •1/4 cup chopped cilantro
• •1/4 cup chopped green onions
• •2 cloves garlic, minced
• •1 teaspoon lemon zest
• •1/2 teaspoon black pepper
• •2 tablespoons olive oil (for frying)
• •1 cup Greek yogurt
• •1 tablespoon fresh dill, chopped
• •1 tablespoon lemon juice
• •1/4 teaspoon garlic powder
• •1/8 teaspoon salt (for sauce)

Instructions

1. 1

   Rinse quinoa under cold water using a fine mesh sieve.

2. 2

   In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes or until water is absorbed. Remove from heat and cool slightly.

3. 3

   In a large bowl, combine cooked quinoa, breadcrumbs, Parmesan cheese, beaten eggs, parsley, cilantro, green onions, garlic, lemon zest, and black pepper. Mix until thoroughly combined.

4. 4

   Form the mixture into small patties, about 2-3 inches in diameter. Set aside.

5. 5

   In a large skillet, heat olive oil over medium heat. Fry the patties in batches for 3-4 minutes on each side, or until golden brown. Remove from skillet and drain on paper towels.

6. 6

   To prepare the lemon dill yogurt sauce, mix Greek yogurt, fresh dill, lemon juice, garlic powder, and 1/8 teaspoon salt in a small bowl. Stir until smooth.

7. 7

   Serve the quinoa patties warm with a generous dollop of lemon dill yogurt sauce on top.