Combine broth and quinoa in a medium saucepan. Bring to a boil, cover, reduce heat to medium, and simmer for 12 minutes. Let stand, removed from heat, for 5 minutes to cool.
Saute onion, peppers, and garlic in 2 tablespoons olive oil until softened and lightly browned. Add to quinoa, along with salt, pepper, parsley, and eggs. Stir to combine.
Form mixture into patties using an ice-cream scoop and then flattening each scoop with wet hands. Pan-fry patties in remaining olive oil until browned. Place on a plate with a paper towel on it. Serve immediately.
To make the Yogurt Dip
In a small bowl, mix yogurt with garlic, fresh dill, lemon peel, lemon juice, salt, and pepper. Serve with quinoa patties.
Recipe by Natural Chow at http://naturalchow.com/2014/09/crispy-quinoa-patties-dill-greek-yogurt-dip/