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Bring quinoa and 2 cups water to a boil in a medium pot.
Reduce heat to medium low, cover and simmer until liquid is absorbed, 20 to 30 minutes.
Set aside off of the heat for 5 minutes, then fluff with a fork and set aside to let cool.
Preheat oven to 400°F.
In a large bowl, combine cooked quinoa with onion, garlic, carrots, squash, spinach, zest, flour, baking powder, egg, salt and pepper.
Form mixture into eight (4- to 5-inch) patties and arrange on an oiled baking sheet.
Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.
Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.