• 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. 

While the quinoa cooks, 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. Using a fork or whisk, lightly beat until just blended.

To the bowl with the eggs, add the cooked quinoa, panko, Parmesan, chopped arugula, and all but 1 tablespoon [2 TBL] of the 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 cooked 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.

• Remove the green hulls from the strawberries; cut the berries into quarters.
• Coarsely chop the walnuts.

In a medium bowl, stir together the sherry vinegar and 1½ tablespoons [3 TBL] oil. Add the strawberries, walnuts, and remaining arugula and toss to coat. Season to taste with salt and pepper.

Transfer the quinoa fritters to individual plates. Spoon over the lemon-tahini yogurt and garnish with the remaining scallions. Serve the arugula-strawberry salad and any remaining yogurt on the side.