The Pioneer Woman Tasty Kitchen
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Greek Quinoa with Rosemary and Sea Salt Pita Crisps

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Level: Easy

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Description

Feta, spinach, zucchini, feta, feta. Need I say more?

Ingredients

  • FOR THE CRISPS:
  • 1 whole Pita Bread Round, Torn Into Chip-sized Pieces
  • Butter Spray
  • Sea Salt
  • Dried Rosemary
  • FOR THE SALAD:
  • ¼ cups Quinoa, Rinsed
  • ½ whole Small Zucchini, Grated
  • 1 cup Baby Spinach, Torn
  • ½ containers (6 Oz. Size) Greek Yogurt
  • Lemon Zest
  • Salt And Pepper
  • 1 ounce, weight Feta Cheese, Diced

Preparation

1. Preheat the oven to 350ºF. For the crisps, spread the torn pita bread on a baking sheet and lightly coat with the butter spray. Sprinkle with a pinch of dried rosemary and sea salt. Bake for 10-15 minutes, or until golden brown and crispy.
2. Meanwhile, cook the quinoa according to package directions. Add a bit of the butter spray to a skillet and cook the zucchini over medium heat for 2-3 minutes, then add the spinach. Remove from the heat the spinach has just wilted. Season with a pinch of salt and pepper.
3. Stir the quinoa and spinach/zucchini mix together and set aside to cool a bit. Stir in the Greek yogurt, a bit of lemon zest, and a pinch of salt and pepper. Top with feta cheese and eat with the warm pita crisps.

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