• 1/2 cup plain Greek yogurt, reduced-fat or whole
  • 2 tablespoons finely chopped scallions
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon + 2 teaspoons chopped fresh dill (divided)
  • 1 teaspoon Sous Salt Sun Dried Tomato
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion or shallot
  • 1 garlic cloves, finely chopped
  • 5 ounces chopped baby spinach or baby kale (baby kale is
  • 2 large eggs, beaten
  • 1 1/4 cups cooked quinoa
  • 2 ounces crumbled feta cheese
  • 1/4 teaspoon grated lemon zest
  • 1/2 cup bread crumbs
Directions for Sauce
  1. 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.
Directions for Quinoa Cakes
  1. 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.
  2. Add the eggs, quinoa, feta, 1 TBS dill, lemon zest, and 1/4 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.
  3. Wipe out large skillet, and add 1 TBS oil. Heat for a few minutes.
  4. Form quinoa patties about 2 1/2 inches in diameter and 1/2 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.
  5. Serve warm with lemon-dill yogurt sauce.