Quinoa, Feta & Kale Croquettes in Pitas
Prep Time
Cooking Mode
½ cup quinoa, rinsed and drained
¾ cup crumbled feta cheese
½ cup crumbled firm or extra firm tofu
½ cup kale, centre stems removed and finely chopped
½ tsp minced garlic
½ tsp dried oregano
1 egg
salt and pepper to taste
4 whole wheat pitas
1 cup tzatziki sauce
4 lettuce leaves
1 tomato, sliced
2 mini cucumbers, sliced
½ cup quinoa, rinsed and drained
¾ cup crumbled feta cheese
½ cup crumbled firm or extra firm tofu
½ cup kale, centre stems removed and finely chopped
½ tsp minced garlic
½ tsp dried oregano
1 egg
salt and pepper to taste
4 whole wheat pitas
1 cup tzatziki sauce
4 lettuce leaves
1 tomato, sliced
2 mini cucumbers, sliced
Directions
1Place quinoa and 3/4 cup (175 mL) water in medium saucepan. Bring to a boil then immediately reduce heat to medium-low. Cover and cook 10 min; remove from heat. Let stand 5 min. then uncover and cool.
2Meanwhile, in a large bowl, mix feta, tofu, garlic, kale, oregano and cooled quinoa. Blend in egg; season to taste.
3Preheat oven broiler, with rack in middle of oven. Using 2 tbsp (30 mL) at a time, shape mixture into 12 egg-shaped "croquettes". Place on foil-lined baking sheet. Broil croquettes about 7 min., turning once, or until golden brown and crispy on edges.
4Place three croquettes inside each pita. Top with tzatziki sauce, lettuce, tomato and cucumber.
Tips
1
To make your own tzatziki, seed a medium cucumber into lengthwise ribbons using a vegetable peeler. Finely chop cucumber ribbons, mix with 2 cups (500 mL) plain Greek yogurt, a minced clove of garlic, and season with salt to taste.
Disclaimer
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Personal Note
Personal Note
