If you can, try grating your garlic, as it’ll give the dressing a little bite without any overpowering pieces. The quinoa patties have a lovely brightness thanks to lemon zest. Cook, relax, and enjoy!
What you’ll need:
⅔ cup quinoa
1 oz scallions
1 oz fresh parsley
¼ oz fresh tarragon
1 large clove garlic
7 oz 2% Greek yogurt
¼ cup cornstarch
2 oz baby arugula
1 large egg
freshly ground black pepper
rimmed baking sheet
zester or microplane
Rinse quinoa in a fine-mesh sieve. Place in a small saucepan with 1 cup water and a pinch of salt. Bring to a boil, reduce heat to simmer, cover, and cook until water is absorbed and quinoa is tender, 20 minutes. Spread out on a rimmed baking sheet to cool.
Meanwhile, trim scallions and finely chop. Pick parsley and tarragon leaves from stems and finely chop leaves separately. Zest and juice lemon. Peel and finely chop or grate garlic.
To a medium bowl, add yogurt, garlic, tarragon, 2 tablespoons lemon juice, 1 teaspoon salt, 3 tablespoons water, and half of the finely chopped parsley and scallions. Stir until combined.
Place quinoa, lemon zest, cornstarch, remaining scallion and parsley, 1 large egg, 1 teaspoon salt, and a few grinds of pepper in a large bowl and mix to combine. Drop about 18 heaping tablespoons of the mixture onto a rimmed baking sheet. Use damp hands to roll them into balls then flatten into patties.
Heat 1 tablespoon oil in a large nonstick skillet over medium. Add quinoa patties and cook for 3–4 minutes each side, or until golden and warmed through.
Add remaining lemon juice and 2 teaspoons oil to arugula and season with salt and pepper. Serve quinoa fritters over the arugula with yogurt on the side. Enjoy!