The mother of all vegetarian pita pockets

 
  
Tonight, for this week's MiniMonos meatless meal, I used a grain called quinoa (pronounced keen-wha).  I hadn’t heard of quinoa until last week and was amazed to read about its incredible history as an ancient Incan crop, as well as its super-nutritional status.  The Incas worshipped quinoa and called it the "mother grain" and it is nutty and yummy, super-easy to cook and packed full of protein. I'm told you can use it in dishes where you would usually cook with rice. I found the quinoa in the gluten-free section of our supermarket.

A couple of days ago I used it in a salad I made for friends and family and despite the fact that we were eating a 5000 year-old sacred super-food that packed a huge punch of good vitamins, protein and fiber, it just tasted like a good ol' barbeque salad. So I’m using leftovers tonight in pita bread pockets, with home-made hummus from a recipe Melissa gave me.

The building materials:

Toasted pita bread pockets, tomato, lettuce, quinoa salad and hummus.  My friend's lovely greek salad from the other night also made a guest appearance.

Quinoa Salad

1 cup quinoa (boil for 12-15 minutes as per packet instructions. I used vegetable stock instead of water)
Once the quinoa is cooked, you can pretty-much add whatever takes your fancy. I diced finely and added: 

1 red bell pepper, grilled
1 yellow bell pepper, grilled 
1 avocado
1 tomato
2 scallions
½ cup cooked spinach

I also threw in a handful of toasted pine nuts, some crunchy bean sprouts and a nice dressing (lemon and herb piri piri)

Hummus

1 can of chick peas (garbanzo beans)
Splash of olive oil (or 1 tbsp tahini)
Garlic (optional - I did!)
Paprika, chili, sundried tomato, sesame seeds - any of these, all optional. (I used the first 3)
Lemon juice from 1-2 lemons, to taste
Salt & pepper
Water if it is too thick (add last)

Put into a bowl and mush with a hand blender or put into food processor and whoosh. Taste, add lemon juice and water until it is the consistency you like.

The construction:

Toast the pita pockets and fill at the table! 

The verdict:

My husband wisely went out for the night. I thought it tasted good, but overstuffed my pita bread and paid for it dearly -- well my blouse, jeans and the floor did.

I thought it would be a bit salady for the 7-year old son but he said he liked it, after picking out the cucumber, adding masses of grated cheese from the fridge and a huge squirt of barbeque sauce. Well. Ok. At least he didn't add a left-over pork chop.  

Comments

[Kaila Colbin]

Oh my gosh, that looks so good! Can I come to your house for dinner for next week's meatless meal?