Directions for Sauce:

Whisk together the yogurt, scallions, lemon juice, and 2 teaspoons 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 Patties:

Cook quinoa according to package directions.

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, 1 tablespoon dill, lemon zest, and 1/4 teaspoon black pepper and mix well. 

In a food processor, puree the cashews, then add them together with the potato starch and vegetable mixture, and let it sit for a few minutes to allow the mixture to set, then add in the the crumbled 5% Bulgarit or Feta cheese.

In a clean large skillet, and add 1 tablespoon oil, and heat for a few minutes.

Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in a 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 or cold with lemon-dill yogurt sauce.