2 cups water
1 cup quinoa (used red and regular quinoa)
1 lb. lean ground turkey
1/4 teaspoon ground allspice
1 teaspoon ground cumin
generous pinch of hot pepper flakes (used Harissa rub)
6 tablespoon finely chopped fresh mint
3 green onions, sliced and then finely chopped
1 teaspoon sea salt
2 tablespoon grapeseed or canola oil
1 clove minced garlic
1/4 cup tahini
1/4 cup fresh squeezed lemon juice
1/4 cup fat free Greek Yogurt (used Chobani Greek yogurt)
2 tablespoon water (or more if you like it thinner)
pinch of salt
Bring the water to boil in a small pan with a tight-fitting lid. Stir in quinoa, turn heat down to a simmer, cover and cook 15 minutes, or until all the water has been absorbed. Stir quinoa with a fork and let it cool for a few minutes.
Put the minced garlic, tahini sauce, lemon juice, yogurt, water, and salt in a bowl and stir together.
In a food processor fitted with a steel blade, process together the ground turkey, allspice, cumin, hot pepper flakes, chopped mint, chopped green onions, and sea salt, pulsing until the mixture is well combined (I mixed it by hand)
Add the quinoa to the food processor about 1/3 at a time and process until it’s mixed into the meat. With wet hands, form the mixture into patties
Heat oil in a heavy large frying pan and add as many patties as you can fit without crowding. Cook about 8 minutes per side, or until the patties are firm and lightly browned. Continue until all the patties are done, adding more oil as needed. Serve patties hot, with the Yogurt-Tahini Sauce on the side.
*Goggling always works, I found this recipe online at Kalyn’s Kitchen. Quinoa and turkey is a complete meal already. I skipped the part mixing it in the food processor. I mixed it by hand, I didn’t wan it to be mushy and I want to keep the texture of the meat and quinoa. I quickly browned the patties and finished it in the oven. The patties were juicy and very moist. The Yogurt Tahini sauce compliments the dish very well.
Click on the link on How to cook Quinoa
Source: Kalyn’s Kitchen