Veggie Mini Burger Pita with Cucumber Yogurt Sauce

Ingredients

• 1/2 cup quinoa, rinsed
• One 15-ounce can cannellini beans, drained and rinsed
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup panko breadcrumbs
• 1 tablespoon chopped fresh cilantro
• 1 teaspoons kosher salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon freshly ground black pepper
• Juice of 1/2 lemon
• 1 tablespoon olive oil
• 4 whole wheat large pitas, about 8-inches in diameter, warmed
• Cucumber Yogurt Sauce, recipe follows
• Red leaf lettuce
• 1 large beef steak tomato, sliced
• 1/2 cup English cucumber, diced
• 1/2 cup non-fat Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons tahini
• 1/4 teaspoon sugar
• 1 small clove garlic, grated
• Hot sauce, for sprinkling
• Salt and freshly ground black pepper

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