Greek Quinoa with Rosemary and Sea Salt Pita Crisps

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.