Quinoa-Turkey Patties in Pita With Tahini

By daviddsg

Ingredients

• PATTIES:
• TAHINI SAUCE: 1 garlic clove
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 2 cups water, or more
• 1 cup quinoa, rinsed and drained
• 12 ounces ground turkey
• 1/2 teaspoon plus 1 pinch ground cumin
• Pinch crushed red pepper flakes
• 2 tablespoons finely chopped fresh mint
• 2 scallions, finely chopped Coarse salt
• 2 teaspoons canola or safflower oil, or more
• 6 lettuce leaves
• 1 English cucumber
• 1 small red onion, halved
• 1/4 teaspoon plus 1 pinch ground allspice

Details

Servings 6

Preparation

Step 1

In a food processor, process tahini sauce ingredients until smooth. Chill.
Bring 2 cups water to a boil in a saucepan. Add quinoa. Stir once, cover and reduce heat. Simmer until tender but still chewy, about 15 minutes. Fluff with a fork; let cool.
In a clean food processor, pulse turkey, spices, mint, scallions and V* teaspoon salt to a smooth paste. Add quinoa; process until mixture comes together around the blade. Roll into 24 balls; flatten slightly to form patties.
Heat oil in a large skillet. Working in batches, fry patties until cooked through.
Divide lettuce, cucumber and onion evenly among pita breads. Top each with 4 quinoa patties, drizzle with about 1 tablespoon tahini dressing Fold pitas over filling and serve.

Per serving: 434 calories, 9 g fat (2.1 g saturated), 32.5 mg cholesterol, 60 g carbohydrates, 23 g protein, 380 mg sodium, 5 g fiber.

11 points