Ingredients: |
Ingredients: 2 1/4 c. water, or more as needed
1 c. quinoa, rinsed and drained
1 garlic clove
1/4 c. tahini (sesame seed paste)
1/4 c. fresh lemon juice
12 oz. ground turkey, preferably at least 7% fat
1/4 tsp. plus 1 pinch ground cumin
Pinch of crusted red pepper flakes (optional)
2 Tbsp. finely chopped fresh mint
2 scallions, trimmed and finely chopped
Coarse salt
2 tsp. neutral-tasting oil such as canola or safflower, plus more if needed
6 lettuce leaves, torn into large pieces
1 English cucumber, thinly sliced
1 small red onion, halved and thinly sliced
6 pitas (6 inch)
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Directions: |
Directions:Bring 2 c. 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 c. 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 tsp. 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 Tbsp. quinoa mixture into a ball; flatten slightly and place on a plate
Repeat with remaining mixture to make 24 patties
Heat oil in a large cast-iron skillet or grill pan over medium heat 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 Tbsp. tahini dressing
Fold pitas over filling
Serve |
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