This is also delicious served with tzatziki, or mint chutney and Greek yogurt.
1 garlic clove
¼ cup tahini
¼ cup fresh lemon juice
¼ cup water
2 cups water, or more
1 cup quinoa, rinsed and drained
12 ounces ground turkey
¼ teaspoon plus 1 pinch ground allspice
½ teaspoon plus 1 pinch ground cumin
Pinch crushed red pepper flakes
2 tablespoons finely chopped fresh mint
2 scallions, finely chopped
2 teaspoons canola or safflower oil, or more
6 lettuce leaves
1 English cucumber
1 small red onion, halved and thinly sliced
6 pita breads
1. In a food processor, process tahini sauce ingredients until smooth. Chill.
2. Bring 2 cups water to a boil in a saucepan. Add quinoa. Stir once, cover and reduce heat. Simmer until tender, but still chewy, about 15 minutes. Fluff with a fork; let cool.
3. In a clean food processor, pulse turkey, spices, mint, scallions and ¾ teaspoon salt to a smooth paste. Add quinoa; process until mixture comes together around the blade. Roll into 24 balls; flatten slightly to form patties.
4. Heat oil in a large skillet. Working in batches, fry patties until cooked through.
5. Divide lettuce, cucumber and onion evenly among pita breads. Top each with 4 quinoa patties, drizzle with about 1 tablespoon tahini dressing. Fold pitas over filling and serve.
-- "Power Foods" by the editors of Whole Living Magazine (Clarkson Potter, 384 pp., $24.99)
Per serving: 434 calories, 9 g fat (2.1 g saturated), 32.5 mg cholesterol, 60 g carbohydrates, 23 g protein, 380 mg sodium, 5 g fiber.