Cook the quinoa according to package instructions or use leftovers.
Shred the courgette with a grater or food processor. Using a paper towel, gently squeeze the courgette to remove the moisture.
In a bowl add the quinoa, courgette, egg, chives, flour, breadcrumbs and lemon zest. Mix well to combine the ingredients. If the mixture is too wet add 1 Tbsp of breadcrumbs at a time.
Season the mixture with salt and pepper to taste.
Scoop up a handful of the mixture and shape it into a ball. You should obtain about 8 fritters.
Heat 1 cm olive or sunflower oil in a pan over medium heat. Add the fritters and cook for 5 minutes until golden. Turn halfway through cooking.
Meanwhile, whisk together yogurt, chive, lemon zest and juice for the dipping sauce.
Enjoy the fritters warm with the yoghurt dip.