Quinoa Greek Salad Stuffed Pita Pockets

I seem to be on a quinoa roll lately and I love finding new ways to incorporate this super food into our weekly menus. I have started cooking quinoa in bulk and keeping a bowl of it in my refrigerator to use in salads, soups or in other recipes such as these stuffed pita pockets.

Adding quinoa to your recipes adds a complete protein containing all the necessary amino acids. It is also a great source of fiber, and a decent source of iron, magnesium, calcium, vitamin A and vitamin E.

I love the flavors of a traditional Greek salad so this recipe was right up my alley and made a great, light, but satisfying lunch. I used small whole wheat pita breads to increase the nutritional value and chose a light feta cheese to reduce fat.

To cook quinoa, place 1 cup quinoa with 2 cups water or broth in a pot and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes or until the quinoa is tender to the bite.

• Quinoa (aka Super Seed) is a gluten free seed that provides a complete protein as well as iron, phosphorous, magnesium, calcium, vitamin E, and folic acid.
• Whole grain breads add additional nutritional value to any meal.
• Tomatoes are a source of vitamin A, vitamin C, dietary fiber and a great source of lycopene, a powerful antioxidant.