Greek Quinoa Pita Pockets

Today is the halfway mark for my annual Meatless Lenten dinners series – I feel like this season has been flying. We’ve been so busy, and as we roll closer to spring, the family to-do list only seems to grow.

Greek Quinoa Pita Pockets 2

The whole thing is making me really glad that all of this year’s Lenten dinners are make-ahead friendly.

These simple quinoa and bean patties reheat like a dream so they’re perfect for meal prep. Making them ahead gives you a dinner you can whip together in ten minutes, or an easy lunch throughout the week.

Greek Quinoa Pita Pockets 1

Greek Quinoa Pita Pockets

Serves 6

1/2 cup quinoa, rinsed and drained
2 carrots
1/4 cup green onion, sliced
2 cloves garlic
1- 14 oz. can great northern beans
1/4 cup bread crumbs
1 egg
1 tsp. chili powder
1/2 tsp. salt
Pepper, to taste
A few Tbsp. oil, for frying
6 pita pockets
1 tomato, sliced
Lettuce, for serving
Tzatziki sauce, for serving

In a small saucepan, bring 3/4 cup water to a boil. Stir in the quinoa, reduce heat to low, and cook for 12 minutes, until the water is absorbed. Fluff with a fork and set aside.

In a food processor, pulse the carrots, green onions, and garlic until finely chopped. Add the beans, bread crumbs, egg, spices, and half the quinoa. Pulse until well combined.

Transfer the mixture to a bowl and stir in remaining quinoa. Divide them mixture into 6 equal balls and form into patties.

Heat oil in a pan over meidum-high. Fry 5-6 minutes per side.

Serve now in pita pockets with tomatoes, lettuce, and tzatziki sauce, or place in an airtight container with parchment between the patties and store in the refrigerator. When ready to eat, reheat in the microwave or the oven.

Greek Quinoa Pita Pockets

 

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