Name: Quinoa Fritters with Arugula-Strawberry Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 generous servings
Ingredients: 1/3 cup rainbow quinoa; 2 scallions (finely chopped); Handful of fresh flat-leaf parsley (stripped from stems & finely chopped); ¼ pound baby arugula (divided); 1 lemon; 2 pasture-raised organic eggs; 2 tablespoons panko breadcrumbs; 2 tablespoons shredded Parmesan; ¼ pound strawberries (hulled and sliced thin (1/4”)); 2 tablespoons walnuts (roughly chopped); Yogurt-tahini sauce (Recipe below)