Little Quinoa Patties Recipe Epicuriouscom

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QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE



Quinoa-and-Turkey Patties in Pita with Tahini Sauce image

Categories     Sauce     Sandwich     turkey     Side     Fry     Quinoa     Simmer     Boil

Yield serves 6

Number Of Ingredients 17

2 1/4 cups water, or more as needed
1 cup quinoa, rinsed and drained
1 garlic clove
1/4 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
12 ounces ground turkey, preferably at least 7% fat
1/4 teaspoon plus 1 pinch ground allspice
1/2 teaspoon plus 1 pinch ground cumin
Pinch of crushed red pepper flakes (optional)
2 tablespoons finely chopped fresh mint
2 scallions, trimmed and finely chopped
Coarse salt
2 teaspoons 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)

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

STELLAR QUINOA BURGER



Stellar Quinoa Burger image

With sweet potato as a binder, quinoa for protein, and meaty mushrooms for depth, this veggie burger beats anything in the frozen foods aisle.

Provided by Cafe Pasqual's, Santa Fe, NM

Yield Serves 4 servings

Number Of Ingredients 12

1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom
1/2 small zucchini
1 small shallot, finely chopped
1/4 teaspoons crushed red pepper flakes
1 cup cooked quinoa (from about 1/2 cup uncooked)
3/4 cup dried breadcrumbs
1 1/2 teaspoons fresh lemon juice
4 English muffins, split, toasted
Guacamole, tomato chutney, and sprouts (for serving; optional)

Steps:

  • Preheat oven to 350°F. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30-45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.
  • Remove stem from mushroom; discard. Pulse cap in a food processor until finely chopped. Coarsely grate zucchini on the large holes of a box grater; gather up in a kitchen towel and squeeze out excess liquid.
  • Heat 1 Tbsp. oil in a medium skillet over low. Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes. Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
  • Add breadcrumbs, lemon juice, and about 1/4 cup reserved mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.
  • Divide mixture into 4 portions and form into patties, pressing firmly together with your hands. Heat 2 Tbsp. oil in a medium skillet over medium and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 Tbsp. oil and 2 patties.
  • Build burgers with patties, toasted English muffins, guacamole, tomato chutney, and sprouts.
  • Patties can be made 3 days ahead. Cover and chill.

OMG! QUINOA PATTIES



OMG! Quinoa Patties image

I use all organic ingredients. These quinoa patties are OMG good!

Provided by MaryLou Hunter

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 14

Number Of Ingredients 11

1 cup low-sodium vegetable broth
1 cup dry quinoa, rinsed and drained
¾ cup water
3 tablespoons olive oil, or more as needed, divided
1 white onion, chopped
1 zucchini, grated
1 large carrot, grated
garlic powder, or more to taste
salt and ground black pepper to taste
4 large eggs, lightly beaten
½ cup oat groats, ground into a powder

Steps:

  • Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
  • Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

Nutrition Facts : Calories 120.3 calories, Carbohydrate 13.7 g, Cholesterol 53.1 mg, Fat 5.4 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 51.2 mg, Sugar 1.1 g

MOZZARELLA-QUINOA PATTIES WITH NO-COOK TOMATO SAUCE



Mozzarella-Quinoa Patties with No-Cook Tomato Sauce image

As these patties cook, the mozzarella cheese browns and creates a deliciously crisp crust. Prepare the sauce while the patties chill and let it stand at room temperature so the flavors blend.

Yield Serves 4; 2 patties and 1/4 cup sauce per serving

Number Of Ingredients 14

1 1/2 cups water
1 cup uncooked prerinsed quinoa
1 cup shredded or grated low-fat mozzarella cheese (about 4 ounces)
2 large egg whites
1/4 cup plain dry bread crumbs (lowest sodium available)
1/8 teaspoon pepper
Cooking spray
2 teaspoons olive oil
1 large tomato (about 10 ounces), chopped
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1 small garlic clove, minced
Pinch of pepper

Steps:

  • In a medium saucepan, stir together the water and quinoa. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the quinoa is tender and the liquid is absorbed.
  • Spread the quinoa in a thin layer on a large piece of wax paper. Let cool for about 10 minutes (you don't want it to be hot enough to cook the egg or melt the cheese). Transfer to a medium bowl.
  • Stir in the remaining ingredients for the patties.
  • Lightly coat a 1/4 cup measuring cup with cooking spray. Spoon enough mixture into the measuring cup to lightly pack. Invert onto a small baking sheet. Repeat to make 7 more patties. Cover and refrigerate for 20 minutes.
  • Meanwhile, in a food processor or blender, process the sauce ingredients until coarsely chopped. Set aside.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the chilled patties for 2 to 3 minutes on each side, or until heated through and browned.
  • Serve the sauce at room temperature with the patties.
  • (Per serving)
  • Calories: 286
  • Total fat: 9.0g
  • Saturated: 2.0g
  • Trans: 0.0g
  • Polyunsaturated: 2.0g
  • Monounsaturated: 4.0g
  • Cholesterol: 10mg
  • Sodium: 284mg
  • Carbohydrates: 36g
  • Fiber: 5g
  • Sugars: 2g
  • Protein: 16g
  • Calcium: 295mg
  • Potassium: 423mg
  • 2 1/2 starch
  • 1 1/2 lean meat

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