Pea Shoot and Quinoa Salad Pita Pockets
Pea Shoot and Quinoa Salad Pita Pockets
INGREDIENTS
- 2 pita pockets, cut in half
- 4 handfuls pea shoots, trimmed
- 1 cup cooked quinoa
- 1 – 15 ounce can black beans, rinsed
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 2 green onion, sliced thin
- 1 red or yellow bell pepper, seeded and diced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- small bunch fresh oregano, leaves picked and chopped
- 1/2 cup grape tomatoes, cut in half
DIRECTIONS
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper.
Add quinoa, black beans, bell pepper, green onions and oregano
Toss well, cover and store in fridge until needed – the flavour is more intense if it has time to sit
Place a handful of pea shoots in each pita half
Divide black bean salad between the pita pockets
Garnish with grape tomatoes
Serve with sour cream on the side.
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