Heat the broth to boiling.
Rinse quinoa, and add to the broth. Bring to the boil, then cover reduce heat and simmer for approximately 12 minutes. Set aside and let cool to room temperature.
Combine the quinoa, eggs, salt and pepper in a medium bowl.
Stir in the parsley, cheese and garlic. Add the cracker crumbs. Stir the mixture until combined.
Let it stand for about five minutes so the liquid can be somewhat absorbed. If it seems dry, add a little broth. If too wet, add more cracker crumbs.
Using a small cookie scoop, scoop the mixture into your hand, and flatten into small patties.
In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot.
Add a single layer of patties and cook until the bottoms are browned, about 3 minutes.
Flip the patties and cook about 3 minutes more until the second side is golden brown.
Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed). Serve warm or at room temperature with the Sriracha Dip.