• Rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Spread the quinoa out on a plate or sheet pan to cool.

While the quinoa is cooling, prepare the remaining fritter ingredients.

• Finely chop ¼ cup [½ cup] of the arugula; set aside the rest for the salad.
• Trim the root ends from the scallions; thinly slice the scallions. Set aside 1 tablespoon [2 TBL] for garnish.
• Crack the eggs into a medium bowl and season with salt and pepper. Lightly beat with a fork until just blended.

To the bowl with the eggs, add the cooled quinoa, panko, Parmesan, chopped arugula, and all but 1 tablespoon [2 TBL] scallions. Season with salt and pepper and mix well to combine. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the quinoa patties and cook, turning once, until golden brown and heated through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. Add more oil between batches if needed.

While the fritters cook, prepare the salad.

• Coarsely chop the walnuts.

In a medium bowl, stir together the sherry vinegar and 1½ tablespoons [3 TBL] oil. Add the blueberries, walnuts, and remaining arugula and toss to coat. Season to taste with salt and pepper.
In a small bowl, stir together the garlic yogurt and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

Transfer the quinoa fritters to individual plates. Top each with 1 tablespoon garlic yogurt and garnish with the remaining scallions. Serve the arugula-blueberry salad and remaining yogurt on the side.