1/2 c. rinsed quinoa
1 medium carrot, cut in large chunks
6 scallions, thinly sliced
15 oz. great northern beans, drained and rinsed
1/4 c. plain dried breadcrumbs
1 large egg, lightly beaten
1 T. ground cumin
2 T. olive oil
1/2 c. plain nonfat Greek yogurt
1 T. fresh lemon juice
4 pitas(each 6 inches
1/2 English cucumber, thinly sliced diagonally
In a small saucepan, bring 3/4 c. water to a boil; add quinoa, cover and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 t. salt, and 1/4 t. pepper; pulse until combined ut still slightly chunky.
Meanwhile, in a small bowl, combine yogurt, lemon juice and the remaining scallions;season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce(add tahini if you like.)