Quinoa And Pea Fritters With Tahini Dressing | Donna Hay

Ingredients

• ⅓ cup (65g) white quinoa
• ⅔ cup (160ml) water
• 1 cup (120g) frozen peas, blanched and drained
• ¼ cup (45g) rice flour
• 1 tablespoon tahini paste
• 2 tablespoons curly parsley, finely chopped, plus extra, to serve
• sea salt and cracked black pepper
• ¼ cup (60ml) extra virgin olive oil
• snow pea (mange tout) tendrils (optional), to serve
• ¼ cup (70g) tahini paste
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1 tablespoon extra virgin olive oil