Ingredients:

2 cups water
1 cup quinoa (used red and regular quinoa)
1 lb. lean ground turkey
1/4 teaspoon ground allspice
1 teaspoon ground cumin
generous pinch of hot pepper flakes (used Harissa rub)
6 tablespoon finely chopped fresh mint
3 green onions, sliced and then finely chopped
1 teaspoon sea salt
2 tablespoon grapeseed or canola oil

Yogurt-Tahini Sauce:
1 clove minced garlic
1/4 cup tahini
1/4 cup fresh squeezed lemon juice
1/4 cup fat free Greek Yogurt (used Chobani Greek yogurt)
2  tablespoon water (or more if you like it thinner)
pinch of salt

Bring the water to boil in a small pan with a tight-fitting lid.   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…