This recipe takes a bit of effort but it makes a lot of patties that you can freeze or keep ready for fast dinners and versatile lunches/snacks. Packed with protein and whole grains these patties are GOLD. I try to make a batch once a week so I have a handy source of clean protein and grains ready when I am.


1 Cup Quinoa, uncooked

2 Cups Water

¼ Cup Tahini

¼ Cup Lemon Juice

1 Tsp Chili Flakes

¼ Cup Water

½ Tsp Salt & Pepper

1 Tbsp Dried Dill

1 Lb Extra Lean Ground Turkey/Chicken Breast

4 Green Onions, minced

3 Cloves Garlic

Salt & Pepper

1 Tbsp High Heat Oil (Sunflower, Safflower)


2 big handfuls of Spinach

1 Cup finely sliced White Cabbage

½ Cup Cucumber Sliced


Start your 2 Cups of water to boil, adding Quinoa and letting simmer until complete. Fluff with Fork and transfer to large bowl to cool.

Blend Tahini, Water, Lemon, Chili Flakes, Salt & Pepper, Dill and Water together in a blender of small food processor. Set aside.

Add Ground Turkey, Green Onions, Garlic, S&P to large bowl of cooled Quinoa. Mix together until smooth and evenly mixed (you can do this either with hands or in food processor). Form large meatballs out of the mix, flatten into patties and transfer to plate.

Heat Oil in a large flat pan and cook patties in batches until golden brown each side. (Approximately 5 mins each side)

Toss Spinach, Cabbage and Cucumber together in a big salad bowl. Top with 3 Quinoa Turkey Patties, drizzle with the set aside Tahini Lemon dressing and Enjoy.