Use a microplane to zest one lemon, then juice 1 and a half lemons, keeping the zest and juice separate.

In a bowl, whisk the tahini paste and 2 teaspoons lemon juice vigorously until smooth

Add the yogurt and whisk the mixture thoroughly.

Season with sea salt to taste. Set aside.

Rinse the quinoa.

In a pot, combine the quinoa and 2/3 cup salted water 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. If there is still too much water drain in a screen colander or regular colander lined with a paper towel. Spread the quinoa out onto a sheet pan or plate to cool. While the quinoa cooks and cools, prepare the remaining fritter ingredients.

Finely chop the scallions

Strip the parsley leaves from the stems; finely chop the leaves.

Finely chop ½ cup of the arugula, reserving the rest for the salad.

Crack the eggs into a bowl, season generously with salt and pepper, and lightly beat.

Into the bowl with the eggs, add the scallions, parsley, chopped arugula, lemon zest, panko breadcrumbs, Parmesan, and the cooked, cooled, quinoa. Mix well to combine. With damp hands, shape the mixture into 6 patties.

In a pan over medium heat, warm 2 tablespoons olive oil until hot but not smoking. Add the quinoa patties, in batches if necessary, and cook until golden brown and cooked through, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain. While they cook, prepare the salad.

Remove the green hulls from the strawberries; cut the fruit into ¼-inch-thick slices.

In a large bowl, combine 1 tablespoon lemon juice with 2 tablespoons olive oil and season with salt and pepper (if you like the dressing sweeter add a little honey). Whisk.

Add the strawberries, walnuts, and remaining arugula. Toss to coat and season to taste with salt and freshly ground pepper.

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.