Post by Loupy on Nov 30, 2012 14:43:40 GMT -7
Ground Turkey and Quinoa Patties with Mint, Cumin, and Yogurt-Tahini Sauce
Recipe adapted slightly from Power Foods
Posted by Kalyn Denny @ www.kalynskitchen.com/
Quinoa is a very nutritious and high protein seed that's eaten as a grain, but it's limited to phase 2 and 3 for the South Beach Diet. These patties would be very nutritious and low-glycemic main dish for those phases.
Makes 10-12 patties
Ingredients:
2 cups water
1 cup quinoa
1 lb. lean ground turkey (I use the type with 7% fat)
1/4 tsp. ground allspice
1 tsp. ground cumin
generous pinch of hot pepper flakes (I used Aleppo pepper)
6 T finely chopped fresh mint (more or less to taste, but we loved this with a lot of mint)
3 green onions, sliced and then finely chopped
1 tsp. sea salt
2 T grapeseed or canola oil (more or less, depending on your pan)
lettuce leaves, cucumbers, tomatoes, or pita bread for serving, if desired
Sauce Ingredients:
1 clove minced garlic
1/4 cup tahini
1/4 cup fresh squeezed lemon juice (I use my fresh-frozen lemon juice)
1/4 cup fat free Greek Yogurt
2 T water (or more if you like it thinner)
pinch of salt
Instructions:
Bring the water to boil in a small pan with a tight-fitting lid. (Check the package to see if your quinoa needs to be rinsed; rinse if needed.) 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. (Or use a mini-processor like I did, especially if your tahini is thick.)
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. (You may have to stop and scrape it off the sides a few times.)
Add the quinoa to the food processor about 1/3 at a time and process until it's mixed into the meat. (Again I had to scrape it off the sides and turn the mixture over with a rubber scraper to get it all combined.) With wet hands, form the mixture into patties (I put the on aluminum foil so they wouldn't stick.)
Heat 1 T of 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 and over a bed of lettuce if desired. These can also be served inside pita bread, with cucumbers, lettuce, and tomatoes.
Recipe adapted slightly from Power Foods
Posted by Kalyn Denny @ www.kalynskitchen.com/
Quinoa is a very nutritious and high protein seed that's eaten as a grain, but it's limited to phase 2 and 3 for the South Beach Diet. These patties would be very nutritious and low-glycemic main dish for those phases.
Makes 10-12 patties
Ingredients:
2 cups water
1 cup quinoa
1 lb. lean ground turkey (I use the type with 7% fat)
1/4 tsp. ground allspice
1 tsp. ground cumin
generous pinch of hot pepper flakes (I used Aleppo pepper)
6 T finely chopped fresh mint (more or less to taste, but we loved this with a lot of mint)
3 green onions, sliced and then finely chopped
1 tsp. sea salt
2 T grapeseed or canola oil (more or less, depending on your pan)
lettuce leaves, cucumbers, tomatoes, or pita bread for serving, if desired
Sauce Ingredients:
1 clove minced garlic
1/4 cup tahini
1/4 cup fresh squeezed lemon juice (I use my fresh-frozen lemon juice)
1/4 cup fat free Greek Yogurt
2 T water (or more if you like it thinner)
pinch of salt
Instructions:
Bring the water to boil in a small pan with a tight-fitting lid. (Check the package to see if your quinoa needs to be rinsed; rinse if needed.) 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. (Or use a mini-processor like I did, especially if your tahini is thick.)
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. (You may have to stop and scrape it off the sides a few times.)
Add the quinoa to the food processor about 1/3 at a time and process until it's mixed into the meat. (Again I had to scrape it off the sides and turn the mixture over with a rubber scraper to get it all combined.) With wet hands, form the mixture into patties (I put the on aluminum foil so they wouldn't stick.)
Heat 1 T of 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 and over a bed of lettuce if desired. These can also be served inside pita bread, with cucumbers, lettuce, and tomatoes.
