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Bring quinoa and 2 cups water to a boil in a medium pot.
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.