Handful of fresh flat-leaf parsleystripped from stems & finely chopped
2pasture-raised organic eggs
¼poundstrawberrieshulled and sliced thin (1/4”)
Yogurt-tahini sauceRecipe below
Combine quinoa and 2/3 cup salted water in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes. Spread the quinoa out onto a sheet pan or plate. Prep the rest of the ingredients while the quinoa cools.
Finely chop ½ cup of the arugula, reserving the rest for the salad. Zest and juice the lemon, keeping the zest and juice separate.
Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.
In a medium bowl, combine eggs, scallions, parsley, chopped arugula, lemon zest, panko breadcrumbs, Parmesan, and cooled quinoa. Mix well to combine.
Shape into the mixture into 6 patties.*** Add 2 tablespoons of olive oil in a large skillet over medium heat. When hot, add the quinoa patties in batches and cook until golden brown and cooked through – 4-5 minutes per side. Transfer to a paper-towel-lined plate to drain.
Hull the strawberries and cut into ¼-inch-thick slices.
In a small bowl, combine the lemon juice and 1½ tablespoons olive oil. Season with salt and pepper.
Add the strawberries, walnuts, and remaining arugula and toss to coat. Season to taste.
Transfer the quinoa fritters to individual plates and top with some of the yogurt-tahini sauce. Serve with the salad and more sauce on the side.
*** I find that the easiest way to form the patties is by using a 1/3 cup measure. Just pack the quinoa mixture into the measuring cup and turn it out directly into the hot skillet. Flatten slightly with the back of a spatula and you're good to go.
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