Crispy Quinoa Patties with Dill Greek Yogurt Dip
Prep time: 
Cook time: 
Total time: 
Yield: 6 large patties or 8 small patties
For the Quinoa Patties
  • 1½ cups broth
  • 1 cups quinoa, rinsed well
  • 2 large eggs, beaten
  • 4-5 tablespoons olive oil, divided
  • ¼ cup diced onion
  • ¼ cup diced green and red bell peppers
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • ½ teaspoon dried parsley
For the Dill Greek Yogurt Dip
  • 1 cup organic Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • ½ teaspoon lemon zest
  • ½ teaspoon salt (can be omitted if low-sodium)
  • ¼ teaspoon pepper
To make the patties:
  1. 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.
  2. 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.
  3. 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
  1. 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