Quinoa And Turkey Patties In Pita With Tahini Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a glass baking dish with aluminum foil.
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Let cool.
• Heat oil in a skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
• Combine cooked quinoa, onion mixture, 1/4 cup Worcestershire sauce, eggs, barbeque sauce, hot sauce, seasoned salt, and black pepper in a large bowl. Whisk together. Add ground turkey and mix well with hands. Form patties and place in the prepared baking dish.
• Mix remaining 1/4 cup Worcestershire sauce and brown sugar together in a bowl to make a paste. Spoon on top of the patties.
• Bake patties in the preheated oven until no longer pink in the center, 35 to 45 minutes.

Steps:

• Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
• Meanwhile, process garlic, tahini, lemon juice, and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.
• Put turkey, spices, mint, scallions, and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make 24 patties total.
• Heat a dry large cast-iron skillet or grill pan over medium heat until hot. Working in batches, lightly coat both sides of patties with cooking spray. Cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
• Divide lettuce, cucumber, and red onion among pita breads; top each with 4 quinoa patties. Drizzle each sandwich with 1 tablespoon plus 1 teaspoon tahini dressing, and fold pitas over filling.

Steps:

• Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes. Fluff quinoa with a fork; let cool.
• Meanwhile, process garlic, tahini, lemon juice, and remaining 1/4 cup water in a food processor until smooth. If mixture is too thick to pour, thin with more water. Transfer dressing to a small bowl; cover and refrigerate.
• In a clean food processor, pulse turkey, allspice, cumin, crushed red pepper flakes (if using), mint, scallions, and 3/4 teaspoon salt until a smooth paste forms. Add quinoa; process until mixture comes together around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and place on a plate. Repeat with remaining mixture to make 24 patties.
• Heat the oil in a large cast-iron skillet or grill pan over medium, until hot but not smoking. Working in batches, fry patties until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and cover loosely with foil to keep warm. Add more oil to skillet between batches as necessary.
• Divide lettuce, cucumber, and red onion evenly among pita breads. Top each with 4 quinoa patties, then drizzle each sandwich with about 1 tablespoon tahini dressing. Fold pitas over filling, and serve.
• Nutrition Information
• (Per Serving)
• Calories: 434g
• Saturated: 2.1g
• Unsaturated Fat: 6.9g
• Cholesterol: 32.5mg
• Carbohydrates: 60g
• Protein: 23g
• Sodium: 380mg
• Fiber: 5.1g

Steps:

• In a small bowl, mix all sauce ingredients until blended.
• Slice an edge from each pita bread, and carefully open pockets.
• In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket.
• Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce.
• Serve right away.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the carrots and onion wedges into a roasting tin. Toss in 1 tbsp olive oil, season and roast, stirring once, for 30 mins or so until tender.
• Meanwhile, cook the quinoa following pack instructions, drain and put to one side. Heat a large, non-stick frying pan and toast the seeds for 1-2 mins until aromatic. Pop into a pestle and mortar and grind before tipping into a large bowl. Add the turkey, grated onion, breadcrumbs, most of the garlic and seasoning, then mix. Shape into 12 small patties. Heat the remaining oil in the same pan and fry the patties for 3-4 mins on each side until browned and cooked through.
• In a small bowl, mix the yogurt, remaining garlic, Tabasco, 1 tbsp of water and seasoning. Toss together the drained quinoa, pomegranate seeds and juice, orange segments, parsley and roasted veg and some seasoning. Serve with the patties and spiced yogurt.

Steps:

• Tip the quinoa into a saucepan and pour over 600ml water. Cover with a lid and bring to the boil. Turn down and simmer until the water has evaporated (just as you'd cook rice) - about 20 mins. Take off the lid and leave to cool while you prepare the turkey and salad.
• Tip the cucumber, tomatoes, spring onions and herbs into a large mixing bowl. Pour over 1 tbsp olive oil and lemon juice, season well and mix everything together.
• Heat a griddle pan and, when smoking hot, rub the turkey steaks with 1 tsp olive oil. Cook for about 5 mins on each side, depending on thickness. Stir together all the dressing ingredients along with 3 tbsp water. Toss the quinoa together with the salad and arrange on plates. Cut the turkey into thick slices, pile up on the quinoa and drizzle over the dressing.

Steps:

• In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
• Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
• Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
• In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.

Steps:

• Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
• In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
• Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
• This recipe can be refrigerated up to 3 days.
• The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.