QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE
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
CHARGRILLED TURKEY WITH QUINOA TABBOULEH & TAHINI DRESSING
This superhealthy supper is packed full of vibrant and fresh ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 401 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.24 milligram of sodium
QUINOA-FETA BURGERS
Swap in healthy quinoa and kidney beans for these patties that will have you feeling full and satisfied all day long.
Provided by Martha Stewart
Categories Quinoa Recipes
Number Of Ingredients 13
Steps:
- In a bowl, mash beans into a thick paste and mix in shallot, carrot, quinoa, parsley, feta, salt, and egg whites.
- Form mixture into six patties and chill 30 minutes.
- Heat 1 tablespoon oil in a skillet over medium-high heat, directly on grill grates or on stove top, and cook patties until golden (add remaining tablespoon oil if cooking in batches), 4 to 5 minutes per side.
- Serve on buns with mustard, grilled onions, and radicchio.
Nutrition Facts : Calories 380 g, Fat 11 g, Fiber 10 g, Protein 14 g, SaturatedFat 2 g
TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI
These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
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.
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